WO2013077056A1 - Non-alcoholic beer having high proportion of monosaccharides and disaccharides - Google Patents

Non-alcoholic beer having high proportion of monosaccharides and disaccharides Download PDF

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Publication number
WO2013077056A1
WO2013077056A1 PCT/JP2012/072316 JP2012072316W WO2013077056A1 WO 2013077056 A1 WO2013077056 A1 WO 2013077056A1 JP 2012072316 W JP2012072316 W JP 2012072316W WO 2013077056 A1 WO2013077056 A1 WO 2013077056A1
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WIPO (PCT)
Prior art keywords
weight
less
wort
beer
taste beverage
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PCT/JP2012/072316
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French (fr)
Japanese (ja)
Inventor
健 寺西
斎 本橋
Original Assignee
サントリーホールディングス株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
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Application filed by サントリーホールディングス株式会社 filed Critical サントリーホールディングス株式会社
Priority to KR1020147016790A priority Critical patent/KR101632813B1/en
Priority to EP12851438.7A priority patent/EP2783580A4/en
Priority to SG11201402440QA priority patent/SG11201402440QA/en
Priority to MX2014006165A priority patent/MX2014006165A/en
Priority to US14/359,420 priority patent/US20140322427A1/en
Priority to NZ624531A priority patent/NZ624531B2/en
Priority to CA2856109A priority patent/CA2856109C/en
Priority to JP2012552205A priority patent/JP5291257B1/en
Priority to AU2012324004A priority patent/AU2012324004B2/en
Priority to RU2014125208/13A priority patent/RU2564070C1/en
Publication of WO2013077056A1 publication Critical patent/WO2013077056A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash

Definitions

  • the present invention provides a crisp, non-alcoholic beer-taste beverage, a production method thereof, and wort used in the production thereof.
  • Non-Patent Document 1 reports that in beer, sharpness is felt more strongly as the taste drop increases.
  • Non-Patent Document 1, pages 74 to 76, in addition, many components such as alcohol, saccharides, bitter components, amino acids, nucleic acids, organic acids, polyphenols, carbon dioxide gas, etc. are involved in the sharpness of beer. It is reported that the quantitative ratio balance and complicated interaction of these components are involved.
  • Patent Document 1 discloses a low-calorie beer-flavored alcoholic beverage with an excellent balance of flavor and body taste, such as flavor and sharpness (taste), to which auxiliary ingredients containing water-soluble dietary fiber and non-fermentable sugar are added. Reporting.
  • glucose and maltose concentrations are 0.2 w / v% or less and 2.0 w / v% or less, respectively, and the total concentration of polysaccharides of maltotriose or more is 2.0 to 3.0 w / v. %, A crisp beer-flavored carbonated drink characterized by the fact that it is%.
  • Non-alcoholic beer-taste beverages are often produced under non-fermenting conditions without undergoing a fermentation process that involves the production of alcohol.
  • An object of the present invention is to provide a crisp non-alcohol beer-taste beverage.
  • the non-alcohol beer-taste beverages (1) to (20), the production method thereof, and the wort used in the production method are provided.
  • the total amount of the extract is 0.1 to 0.5% by weight, and the ratio of the total weight of monosaccharides and disaccharides to the weight of trisaccharides (total of w / v% of monosaccharides and disaccharides / A non-alcohol beer-taste beverage having a trisaccharide w / v% of 2.5 to 11.
  • the total amount of the extract is 0.1 to 0.5% by weight, and the ratio of the total weight of monosaccharides and disaccharides to the weight of trisaccharides (sum of w / v% of monosaccharides and disaccharides / Wort having a trisaccharide w / v%) of 2.5-11.
  • the wort according to (11), wherein the ratio of the total weight of monosaccharides and disaccharides to the weight of trisaccharides is 6 to 6.2.
  • the total amount of the extract is 0.1 to 0.5% by weight, and the ratio of the total weight of monosaccharides and disaccharides to the weight of trisaccharides (sum of w / v% of monosaccharides and disaccharides /
  • non-alcohol beer-taste beverage that is low in sugar, low in calories, and crisp.
  • Non-alcoholic beer-taste beverage provides a non-alcoholic beer-taste beverage.
  • the non-alcohol beer-taste beverage may be a non-fermented beer-taste beverage.
  • the non-alcohol beer-taste beverage of the present invention contains a saccharide.
  • the sugar content in the beer-taste beverage has a lower limit of 0.1 g / 100 ml or more, preferably 0.15 g / 100 ml or more, more preferably 0.2 g / 100 ml or more, and an upper limit of 1.2 g / 100 ml or less, preferably 1.0 g / 100 ml or less, more preferably 0.8 g / 100 ml or less, more preferably 0.6 g / 100 ml or less, even more preferably 0.5 g / 100 ml or less, more preferably 0.4 g / 100 ml or less, and even more
  • the range may be any combination of preferably 0.35 g / 100 ml or less, and still more preferably 0.3 g / 100 ml or less.
  • the sugar content in the beer-taste beverage is 0.1 to 0.5 g / 100 ml, preferably 0.1 to 0.25 g / 100 ml, more preferably 0.1 to 0.125 g / 100 ml. Can do.
  • the sugar content in the beer-taste beverage is 0.1 to 1.2 g / 100 ml, preferably 0.1 to 1.0 g / 100 ml, more preferably 0.1 to 0.8 g / 100 ml. More preferably 0.1 to 0.6 g / 100 ml, even more preferably 0.1 to 0.5 g / 100 ml, more preferably 0.1 to 0.4 g / 100 ml, still more preferably 0.1 to 0.
  • the sugar composition that eliminates the sharpness in beer that is, the proportion of monosaccharides and disaccharides is increased by lowering the proportion of carbohydrates higher than trisaccharides, thereby improving the sharpness of non-alcohol beer-taste beverages.
  • the carbohydrate composition of the non-alcohol beer-taste beverage of the present invention can be defined by the ratio of the total weight of monosaccharides and disaccharides to the weight of trisaccharides.
  • the non-alcohol beer-taste beverage of the present invention contains monosaccharides, disaccharides, and trisaccharides, and the ratio of the sum of the weights of monosaccharides and disaccharides relative to the weight of trisaccharides (w / v of monosaccharides and disaccharides).
  • % Of trisaccharides / w / v% of trisaccharides has a lower limit of 2.5 or more, preferably 3.5 or more, more preferably 4.2 or more, still more preferably 4.8 or more, and even more preferably 5. 3 or more, more preferably 5.8 or more, even more preferably 5.9 or more, even more preferably 6 or more, and the upper limit is 11 or less, preferably 10 or less, more preferably 9 or less, more preferably 8 or less, More preferably 7.2 or less, more preferably 6.4 or less, even more preferably 6.3 or less, even more preferably 6.2 or less, and even more preferably 6.15 or less It may be in the range of the combination.
  • the non-alcohol beer-taste beverage contains monosaccharides, disaccharides, and trisaccharides, and the ratio of the weight of monosaccharides and disaccharides to the weight of trisaccharides (w / v of monosaccharides and disaccharides).
  • % / Trisaccharide w / v%) may be 3.5 to 10, preferably 4.8 to 8, more preferably 5.8 to 6.4, and even more preferably 6 to 6.2. .
  • the beer-taste beverage contains monosaccharides, disaccharides, and trisaccharides, the ratio of the sum of the weights of monosaccharides and disaccharides relative to the weight of trisaccharides (w / v of monosaccharides and disaccharides).
  • % / Trisaccharide w / v%) is 2.5 to 11, preferably 3.5 to 10, more preferably 4.2 to 9, even more preferably 4.8 to 8, even more preferably 5.3 to 7.2, more preferably 5.8 to 6.4, even more preferably 5.9 to 6.3, even more preferably 6 to 6.2, and even more preferably 6 to 6. It may be 15.
  • the analysis of the sugar composition and the measurement of the sugar concentration can be performed by a known liquid chromatography method (Analytica-EBC (2010.8) 8.7).
  • beer-taste beverage refers to a carbonated beverage having a beer-like flavor. That is, the beer-taste drink of this specification includes all beer-flavored carbonated drinks regardless of the presence or absence of a fermentation process using yeast, unless otherwise specified.
  • the present invention is directed to non-alcoholic types of this beverage, such as non-fermented non-alcoholic types, which are substantially free of alcohol.
  • the beverage of the present invention does not exclude a beverage containing a trace amount of alcohol that cannot be detected. Beverages having an alcohol content of 0.0% by rounding off, and beverages having an alcohol content of 0.00% by rounding off are included in the non-alcoholic beverage of the present invention.
  • non-fermentation means that decomposition of organic substances by microorganisms does not occur, and particularly that no alcohol is generated by decomposition of organic substances by yeast.
  • non-alcohol beer-taste beverage of the present invention include non-fermented non-alcohol beer-taste beverages and beer-taste soft drinks.
  • the alcohol content of a beer-taste beverage means the content (v / v%) of the alcohol content in the beverage, and the alcohol content can be measured using any known method. In this specification, it can measure using a vibration-type density meter. A specific example will be described below.
  • the beverage is filtered or sonicated to prepare a sample from which carbon dioxide has been removed. A distillate is obtained by direct distillation of the sample, and the density of the distillate at 15 ° C. is measured. “Table 2 Conversion Table for Alcohol Content and Density (15 ° C) and Specific Gravity (15/15 ° C)”, which is an appendix to the National Tax Agency Predetermined Analysis Method (2007 National Tax Agency Instruction No.
  • the alcohol content in the beverage can be determined.
  • the alcohol content is low, for example, less than 1.0 v / v%, the alcohol content may be measured using a commercially available alcohol measuring device, gas chromatography, or the like.
  • a saccharide refers to a saccharide based on the nutrition labeling standard for food (2003, Ministry of Health, Labor and Welfare Notification No. 176).
  • carbohydrates include monosaccharides, disaccharides, trisaccharide to decasaccharide oligosaccharides.
  • monosaccharides include glucose, fructose, galactose, mannose and the like.
  • disaccharide include sucrose, lactose, maltose, trehalose, cellobiose and the like.
  • oligosaccharides higher than trisaccharide include stachyose, maltotriose, maltotetraose, and maltopentaose.
  • the amount of sugar can be calculated by subtracting the amount of protein, lipid, dietary fiber, ash, alcohol and water from the weight of the whole beverage.
  • the amount of the protein, lipid, dietary fiber, ash, and moisture can be measured by the methods listed in the nutrition labeling standards. Specifically, the amount of protein can be measured by a nitrogen quantitative conversion method.
  • the amount of lipid can be measured by an ether extraction method, a chloroform / methanol mixed solution extraction method, a gel bell method, an acid decomposition method, or a Rosette Gottling method.
  • the amount of dietary fiber can be measured by high performance liquid chromatography or sulfuric acid-added ashing.
  • the water content can be measured by the Karl Fischer method, the drying aid method, the reduced pressure heating drying method, the normal pressure heating drying method, or the plastic film method. These measurement methods are generally known among those skilled in the art.
  • the non-alcohol beer-taste beverage of the present invention contains an extract.
  • the total amount of extract affects the effect of the present invention to realize low sugar and low calories. Therefore, the total amount of the extract is in a range that does not hinder the effects of the present invention.
  • the total amount of extract is 0.1% by weight or more, preferably 0.15% by weight or more, more preferably 0.2% by weight or more, and 1.2% by weight or less.
  • the range may be any combination of more preferably 0.35% by weight or less, and still more preferably 0.3% by weight or less.
  • the total amount of extract in a non-alcohol beer-taste beverage is, for example, 0.1 to 0.5% by weight, preferably 0.1 to 0.25% by weight, more preferably 0.1 to 0.125% by weight. %.
  • the total amount of extract in a non-alcohol beer-taste beverage is 0.1 to 1.2% by weight, preferably 0.1 to 1% by weight, more preferably 0.1 to 0.8% by weight. %, More preferably 0.1 to 0.6% by weight, even more preferably 0.1 to 0.5% by weight, more preferably 0.1 to 0.4% by weight, and even more preferably 0.1 to 0.5% by weight. It can be 0.35% by weight, still more preferably 0.15 to 0.35% by weight, and still more preferably 0.2 to 0.3% by weight.
  • the total amount of extract here refers to the total amount of extract contained in non-alcoholic beer-taste beverages, and can be measured according to “BCOJ beer analysis method (revised version 2004.11.1) 7.2 extract”.
  • the extract may contain an extract derived from wheat.
  • the extract derived from wheat referred to in the present specification may be an extract derived from wheat such as malt, and may be obtained from any raw wheat.
  • the amount of the extract derived from the wheat can be determined by subtracting the amount of the extract of the additive or other raw material obtained separately from the total amount of the extract.
  • the content is 0.1% by weight or more, preferably 0.15% by weight or more, more preferably 0.2% by weight or more.
  • the upper limit is 1.2% by weight or less, preferably 1% by weight or less, more preferably 0.8% by weight or less, still more preferably 0.6% by weight or less, still more preferably 0.5% by weight or less, more preferably May be in the range of any combination of 0.4 wt% or less, more preferably 0.35 wt% or less, and even more preferably 0.3 wt% or less.
  • the non-alcohol beer-taste beverage of the present invention contains an extract derived from wheat
  • the content thereof is 0.1 to 0.5% by weight, preferably 0.1 to 0.25% by weight, more preferably It can be 0.1 to 0.125% by weight.
  • the non-alcohol beer-taste beverage of the present invention contains a wheat-derived extract
  • its content is 0.1 to 1.2% by weight, preferably 0.1 to 1% by weight, more preferably Is 0.1 to 0.8 wt%, more preferably 0.1 to 0.6 wt%, even more preferably 0.1 to 0.5 wt%, more preferably 0.1 to 0.4 wt% Even more preferably, it can be 0.1 to 0.35% by weight, even more preferably 0.15 to 0.35% by weight, and even more preferably 0.2 to 0.3% by weight.
  • barley may be anything that is commonly used in the production of beer or happoshu.
  • the wheat means a gramineous grain having a similar appearance. Examples of the wheat include barley, wheat, rye, oats, oats, pigeons, and oats, and barley is preferably used. These may be used alone or in combination of two or more.
  • the wheat may be either germinated wheat or ungerminated wheat, but germinated wheat is preferred in the present invention. Of the germinated wheat, malt is more preferable.
  • malt as used herein means a product obtained by drying and rooting germinated wheat. Malt may be used alone, for example, Nijo barley malt. Moreover, you may use malt in mixture of 2 or more types. For example, from the viewpoint of imparting aroma and color to a non-alcoholic beer-taste beverage, a mixture of Nijo barley malt and caramel malt may be used.
  • colored malt refers to malt having a chromaticity of 10 or more, preferably 50 or more, as defined by EBC (European Brewing Convention, European Brewery Council). Color malt can be used as one of the raw materials to adjust the color of the beverage.
  • EBC European Brewing Convention, European Brewery Council
  • Methods for measuring EBC chromaticity are widely known to those skilled in the art. For example, “Revised BCOJ Beer Analysis Method 4.3.8, edited by the International Technical Committee of the Beer Sake Brewery Association (Analysis Committee), Japan Brewing Association” Can be easily measured by those skilled in the art.
  • the calorie of the non-alcohol beer-taste beverage of the present invention per 100 ml of beverage has a lower limit of 0.4 kcal or more, preferably 0.6 kcal or more, more preferably 0.8 kcal or more, and an upper limit of 4.8 kcal or less, preferably 4. 4 kcal or less, more preferably 3.2 kcal or less, even more preferably 2.4 kcal or less, even more preferably 2 kcal or less, more preferably 1.6 kcal or less, even more preferably 1.4 kcal or less, even more preferably 1.2 kcal
  • the range may be any combination of the following.
  • the calories of the non-alcohol beer-taste beverage of the present invention can be 0.4-2 kcal, preferably 0.4-1 kcal, more preferably 0.4-0.5 kcal per 100 ml of beverage.
  • the non-alcohol beer-taste beverage of the present invention has a calorie of 0.4 to 4.8 kcal, preferably 0.4 to 4.4 kcal, more preferably 0.4 to 3.2 kcal per 100 ml of beverage. More preferably 0.4 to 2.4 kcal, even more preferably 0.4 to 2 kcal, even more preferably 0.4 to 1.6 kcal, even more preferably 0.4 to 1.4 kcal, even more preferably 0. .6 to 1.4 kcal, more preferably 0.8 to 1.2 kcal.
  • Calories contained in beverages are basically calculated according to “Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards” published in connection with the Health Promotion Law.
  • the amount of each quantified nutrient component is converted into an energy conversion factor (protein: 4 kcal / g, lipid: 9 kcal / g, carbohydrate: 4 kcal / g, dietary fiber: 2 kcal / g, alcohol: 7 kcal / g, organic acid: 3 kcal / g).
  • protein 4 kcal / g
  • lipid 9 kcal / g
  • carbohydrate 4 kcal / g
  • dietary fiber 2 kcal / g
  • alcohol 7 kcal / g
  • organic acid 3 kcal / g
  • the specific method for measuring the amount of each nutritional component contained in the beverage may be in accordance with the various analytical methods described in the health promotion method “Analytical methods for nutritional components and the like in the nutrition labeling standards”. Or if you ask the Japan Food Analysis Center, you can know the amount of heat and / or the amount of each nutrient.
  • a wort in which the total amount of the extract is within a specific range and contains a monosaccharide, a disaccharide, and a trisaccharide with a specific carbohydrate composition.
  • the total amount of the extract in the wort of the present invention has a lower limit of 0.1% by weight or more, preferably 0.15% by weight or more, more preferably 0.2% by weight or more, and an upper limit of 1.2% by weight or less.
  • the total amount of the extract in the wort of the present invention is, for example, 0.1 to 0.5% by weight, preferably 0.1 to 0.25% by weight, more preferably 0.1 to 0.125% by weight. It can be.
  • the total amount of the extract in the wort of the present invention is 0.1 to 1.2% by weight, preferably 0.1 to 1% by weight, more preferably 0.1 to 0.8% by weight. More preferably 0.1 to 0.6% by weight, still more preferably 0.1 to 0.5% by weight, more preferably 0.1 to 0.4% by weight, still more preferably 0.1 to 0% by weight. .35 wt%, even more preferably 0.15 to 0.35 wt%, even more preferably 0.2 to 0.3 wt%.
  • the ratio of the total weight of monosaccharides and disaccharides relative to the weight of trisaccharides is the lower limit. 2.5 or more, preferably 3.5 or more, more preferably 4.2 or more, even more preferably 4.8 or more, even more preferably 5.3 or more, more preferably 5.8 or more, and even more preferably 5.9 or more, more preferably 6 or more, and the upper limit is 11 or less, preferably 10 or less, more preferably 9 or less, still more preferably 8 or less, even more preferably 7.2 or less, more preferably 6.4 or less.
  • the range may be any combination of more preferably 6.3 or less, even more preferably 6.2 or less, and still more preferably 6.15 or less.
  • the ratio of the total weight of monosaccharides and disaccharides relative to the weight of trisaccharides is 3 0.5 to 10, preferably 4.8 to 8, more preferably 5.8 to 6.4, and still more preferably 6 to 6.2.
  • the ratio of the total weight of monosaccharides and disaccharides to the weight of trisaccharides in the wort of the present invention Is from 2.5 to 11, preferably from 3.5 to 10, more preferably from 4.2 to 9, even more preferably from 4.8 to 8, even more preferably from 5.3 to 7.2, even more preferably 5 0.8 to 6.4, even more preferably 5.9 to 6.3, even more preferably 6 to 6.2, and even more preferably 6 to 6.15.
  • the wort of the present invention has an extract derived from wheat, the lower limit of 0.1% by weight or more, preferably 0.15% by weight or more, more preferably 0.2% by weight or more, and the upper limit of 1.2% by weight. % Or less, preferably 1% by weight or less, more preferably 0.8% by weight or less, further preferably 0.6% by weight or less, even more preferably 0.5% by weight or less, more preferably 0.4% by weight or less. Further, it may be a range by any combination of 0.35% by weight or less, more preferably 0.3% by weight or less.
  • the wort of the present invention contains 0.1 to 0.5% by weight, preferably 0.1 to 0.25% by weight, more preferably 0.1 to 0.125% by weight of the extract derived from wheat.
  • the wort of the present invention contains 0.1 to 1.2% by weight, preferably 0.1 to 1% by weight, more preferably 0.1 to 0.8% by weight of the extract derived from wheat. %, More preferably 0.1 to 0.6% by weight, even more preferably 0.1 to 0.5% by weight, more preferably 0.1 to 0.4% by weight, and still more preferably 0.1 to 0.5% by weight. It can be contained in an amount of 0.35% by weight, still more preferably 0.15 to 0.35% by weight, and still more preferably 0.2 to 0.3% by weight.
  • the wheat-derived extract in the wort can be measured according to “BCOJ beer analysis method (revised version of Nov. 1, 2004) 7.2 extract”.
  • a non-alcohol beer-taste beverage can be obtained by adding degassed water, carbon dioxide gas, seasoning ingredients, etc. to the wort of the present invention. That is, the wort of the present invention is useful as an intermediate for producing a non-alcohol beer-taste beverage.
  • the wort can be stored in a storage tank, container, or the like until used.
  • the storage may be a temperature of room temperature (25 ° C.) or less, but it is preferable to store it by cooling from the viewpoint of suppressing quality deterioration.
  • the cooling here is, for example, 20 ° C. or less, preferably 15 ° C. or less, more preferably 10 ° C. or less.
  • the cooled wort is particularly called cold wort.
  • wort is produced in a factory as an intermediate of a non-alcohol beer-taste beverage, and the wort is filled in a cooling container etc. Transporting and producing non-alcohol beer-taste beverages.
  • a method for producing a non-alcohol beer-taste beverage is provided.
  • the method for producing a non-alcohol beer-taste beverage of the present invention includes a wort preparation step and a product preparation step.
  • the wort preparation step can include, for example, a mashing step, a wort filtration step, and a wort boiling step.
  • the mashing process includes a saccharification process and a protein degradation process.
  • the saccharification step is to suspend and dissolve a carbon source and / or nitrogen source derived from malt pulverized by a pulverizer in water to generate saccharides by decomposing saccharides such as starch.
  • a protein degradation step refers to a step of degrading a protein, a peptide, or the like to generate an amino acid or an oligopeptide.
  • the mashing step is performed, for example, by mixing raw materials such as malt and water and treating them at an arbitrary temperature for an arbitrary time.
  • raw materials such as malt and water
  • the malt is pulverized malt.
  • Malt may be used individually by 1 type, and 2 or more types may be mixed and used for it.
  • Nijo barley malt may be used alone, or Nijo barley malt may be used in combination with other seeds.
  • a color malt can be used from a viewpoint which provides fragrance and a color to a non-alcohol beer taste drink, for example.
  • colored malt refers to malt having a chromaticity of 10 or more, preferably 50 or more, as defined by EBC (European Brewing Convention, European Brewery Council). You may use colored malt as a raw material which adjusts the color of a drink. Preferably, the colored malt is used in an amount of 20 to 80% by weight, preferably 40 to 60% by weight, based on the total amount of the raw material malt.
  • the upper limit of the EBC chromaticity of the colored malt is not particularly limited, but if malt with too high chromaticity is used, the beverage may have a slight burnt odor, and is preferably 2,000 or less, more preferably Is preferably 1,000 or less, more preferably 500 or less, and most preferably 200 or less color malt with EBC chromaticity. Therefore, the EBC chromaticity range of the colored malt is not particularly limited, but is preferably 10 to 2,000, more preferably 50 to 1,000, and further preferably 50 to 500. Yes, most preferably 50-200.
  • Methods for measuring EBC chromaticity are widely known to those skilled in the art. For example, “Revised BCOJ Beer Analysis Method 4.3.8, edited by the International Technical Committee of the Beer Sake Brewery Association (Analysis Committee), Japan Brewing Association” Can be easily measured by those skilled in the art.
  • the amount of malt, auxiliary material, and water used in the mashing process is the total amount of extract in the wort obtained through the wort preparation process, or the non-alcohol beer-taste beverage obtained through the wort preparation process and the product preparation process.
  • the lower limit is 0.1% by weight or more, preferably 0.15% by weight or more, more preferably 0.2% by weight or more
  • the upper limit is 1.2% by weight or less, preferably 1% by weight or less. More preferably 0.8 wt% or less, even more preferably 0.6 wt% or less, even more preferably 0.5 wt% or less, more preferably 0.4 wt% or less, and even more preferably 0.35 wt%.
  • the amount of malt, auxiliary material, and water used in the mashing process is the total amount of extract in the wort obtained through the wort preparation process, or the non-alcohol beer obtained through the wort preparation process and the product preparation process.
  • the total amount of the extract in the taste beverage is set to be, for example, 0.1 to 0.5% by weight, preferably 0.1 to 0.25% by weight, more preferably 0.1 to 0.125% by weight. be able to.
  • the amount of malt, auxiliary material, and water used in the mashing process is the total amount of extract in the wort obtained through the wort preparation process, or the non-obtained product obtained through the wort preparation process and the product preparation process.
  • the total amount of the extract in the beer-taste beverage of alcohol is 0.1 to 1.2% by weight, preferably 0.1 to 1% by weight, more preferably 0.1 to 0.8% by weight, and still more preferably 0.1 ⁇ 0.6 wt%, even more preferably 0.1-0.5 wt%, more preferably 0.1-0.4 wt%, even more preferably 0.1-0.35 wt%, even more It can be set to preferably 0.15 to 0.35% by weight, and more preferably 0.2 to 0.3% by weight.
  • the conditions of the mashing process should just be the conditions which can reduce the ratio of the carbohydrate more than a trisaccharide and can raise the ratio of a monosaccharide and a disaccharide by fully performing saccharification.
  • the ratio of the sum of the monosaccharides and disaccharides to the trisaccharides (The sum of w / v% of monosaccharides and disaccharides / w / v% of trisaccharides)
  • the lower limit is 2.5 or more, preferably 3.5 or more, more preferably 4.2 or more, and further preferably 4 0.8 or higher, even more preferably 5.3 or higher, more preferably 5.8 or higher, even more preferably 5.9 or higher, even more preferably 6 or higher, and the upper limit is 11 or lower, preferably 10 or lower, more preferably 9 or less, more preferably 8 or
  • the ratio of the sum of the monosaccharides and disaccharides to the trisaccharides is 3.5 to 10, preferably 4.8 to 8, more preferably 5.8 to 6.4, and even more preferably.
  • the weight of the monosaccharide and the disaccharide relative to the weight of the trisaccharide Total ratio is 2.5-11, preferably 3.5-10, more preferably 4.2-9, Preferably 4.8 to 8, even more preferably 5.3 to 7.2, more preferably 5.8 to 6.4, even more preferably 5.9 to 6.3, even more preferably 6 to 6 .2, even more preferably 6-6.15.
  • the mashing process condition is that the wort obtained through the wort preparation process, or the sugar content of the non-alcohol beer-taste beverage obtained through the wort preparation process and the product preparation process has a lower limit of 0.1 g / 100 ml or more, preferably 0.15 g / 100 ml or more, more preferably 0.2 g / 100 ml, the upper limit is 1.2 g / 100 ml or less, preferably 1.0 g / 100 ml or less, more preferably 0.8 g / 100 ml or less, Preferably 0.6 g / 100 ml or less, even more preferably 0.5 g / 100 ml or less, more preferably 0.4 g / 100 ml or less, even more preferably 0.35 g / 100 ml or less, and even more preferably 0.30 g / 100 ml.
  • the condition of the mashing process is that the sugar content of the wort obtained through the wort preparation process, or the non-alcohol beer-taste beverage obtained through the wort preparation process and the product preparation process is 0.1 to 2.0 g. / 100 ml, preferably 0.1 to 1.0 g / 100 ml, more preferably 0.1 to 0.5 g / 100 ml.
  • the mashing process conditions include a wort obtained through a wort preparation process, or a sugar content of a non-alcohol beer-taste beverage obtained through a wort preparation process and a product preparation process of 0.1 to 1.2 g / 100 ml, preferably 0.1 to 1.0 g / 100 ml, more preferably 0.1 to 0.8 g / 100 ml, still more preferably 0.1 to 0.6 g / 100 ml, still more preferably 0.00.
  • the conditions can be set to 0.2 to 0.3 g / 100 ml.
  • the temperature of the mashing process can select an appropriate mashing pattern according to the flavor design of the product.
  • an endogenous enzyme derived from malt may be used, but a saccharifying enzyme may be added separately in order to increase the saccharification efficiency or obtain a target carbohydrate composition.
  • the wort filtration step refers to a step of filtering the mash after the mashing step.
  • the wort boiling step refers to a step of adding hops to the filtrate obtained by the wort filtration step and boiling.
  • the timing of adding hops is preferably before the start of boiling, simultaneously with the start of boiling, or immediately after the start of boiling.
  • the total amount of hops may be added at once, or may be added in several times.
  • Such a component is a component generally used in the production of beer, and examples thereof include coloring agents and fragrances.
  • the wort can be prepared through the wort boiling process described above.
  • the wort contains an extract, a monosaccharide, a disaccharide, and a trisaccharide.
  • the total amount of the extract of the wort has a lower limit of 0.1% by weight or more, preferably 0.15% by weight or more, more preferably 0.2% by weight or more, and an upper limit of 1.2% by weight or less, preferably 1 % By weight or less, more preferably 0.8% by weight or less, more preferably 0.6% by weight or less, still more preferably 0.5% by weight or less, more preferably 0.4% by weight or less, and even more preferably 0%.
  • the range may be any combination of 35 wt% or less, and even more preferably 0.3 wt% or less.
  • the total amount of the wort extract is, for example, 0.1 to 0.5% by weight, preferably 0.1 to 0.25% by weight, more preferably 0.1 to 0.125% by weight. Can do.
  • the total amount of the wort extract is 0.1 to 1.2% by weight, preferably 0.1 to 1% by weight, more preferably 0.1 to 0.8% by weight, even more preferably. Is 0.1 to 0.6 wt%, even more preferably 0.1 to 0.5 wt%, more preferably 0.1 to 0.4 wt%, and even more preferably 0.1 to 0.35 wt% %, Even more preferably 0.15 to 0.35% by weight, even more preferably 0.2 to 0.3% by weight.
  • the ratio of the total weight of monosaccharides and disaccharides relative to the weight of trisaccharides in the wort has a lower limit of 2 .5 or more, preferably 3.5 or more, more preferably 4.2 or more, even more preferably 4.8 or more, even more preferably 5.3 or more, more preferably 5.8 or more, and even more preferably 5.
  • the upper limit is 11 or less, preferably 10 or less, more preferably 9 or less, more preferably 8 or less, even more preferably 7.2 or less, more preferably 6.4 or less,
  • the range may be any combination of more preferably 6.3 or less, even more preferably 6.2 or less, and even more preferably 6.15 or less.
  • the ratio of the total weight of monosaccharides and disaccharides to the weight of trisaccharides in the wort is 3.5.
  • To 10 preferably 4.8 to 8, more preferably 5.8 to 6.4, and even more preferably 6 to 6.2.
  • the ratio of the total weight of monosaccharides and disaccharides to the weight of trisaccharides in the wort (sum of w / v% of monosaccharides and disaccharides / w / v% of trisaccharides) is: 2.5-11, preferably 3.5-10, more preferably 4.2-9, even more preferably 4.8-8, even more preferably 5.3-7.2, more preferably 5.8 To 6.4, even more preferably 5.9 to 6.3, even more preferably 6 to 6.2, and even more preferably 6 to 6.15.
  • the wort of the present invention has a wheat extract derived from a lower limit of 0.1% by weight or more, preferably 0.15% by weight or more, more preferably 0.2% by weight or more, and an upper limit of 1.2% by weight. Or less, preferably 1% by weight or less, more preferably 0.8% by weight or less, further preferably 0.6% by weight or less, even more preferably 0.5% by weight or less, more preferably 0.4% by weight or less, Even more preferably, it may be contained in a range of any combination of 0.35% by weight or less, even more preferably 0.3% by weight or less.
  • the wort of the present invention contains 0.1 to 0.5% by weight, preferably 0.1 to 0.25% by weight, more preferably 0.1 to 0.125% by weight, of the wheat-derived extract. be able to.
  • the wort of the present invention has a wheat-derived extract content of 0.1 to 1.2% by weight, preferably 0.1 to 1% by weight, more preferably 0.1 to 0.8% by weight, More preferably, it is 0.1-0.6% by weight, even more preferably 0.1-0.5% by weight, more preferably 0.1-0.4% by weight, and still more preferably 0.1-0. It can be contained in an amount of 35% by weight, still more preferably 0.15 to 0.35% by weight, and still more preferably 0.2 to 0.3% by weight.
  • the wort of the present invention can be stored until used in the next product preparation process.
  • the storage can be performed at room temperature (25 ° C.) or less in a storage tank, container, or the like, but is preferably stored after cooling.
  • the cooling temperature can be, for example, 20 ° C. or lower, preferably 15 ° C. or lower, more preferably 10 ° C.
  • the product preparation step refers to a step of preparing a non-alcohol beer-taste beverage using wort obtained through a wort boiling step.
  • Seasoning ingredients and carbon dioxide can be added to the wort.
  • the taste of the non-alcohol beer-taste beverage can be arbitrarily adjusted.
  • the seasoning ingredients include acidulants, fragrances, and sweeteners.
  • the non-alcohol beer-taste beverage can be obtained by allowing the wort to stand and filtering.
  • the above-described method for producing a non-alcohol beer-taste beverage can be preferably applied to the production of the non-alcohol beer-taste beverage of the present invention.
  • components recognized as food additives may be used as long as the effects of the present invention are not hindered.
  • sweeteners various acidulants, flavors, colorants such as yeast extract and caramel pigment
  • plant extracted saponin substances such as soybean saponin and quilla saponin
  • plant proteins and peptides containing corn, soybean, broad bean, and bovine serum examples include protein substances such as albumin, seasonings such as dietary fiber and amino acids, and antioxidants such as ascorbic acid.
  • the non-alcohol beer-taste beverage of the present invention can be packaged.
  • Containers of any form / material may be used.
  • containers such as bottles, cans, barrels, or plastic bottles can be filled and sealed.
  • wort of the present invention (Examples 1 to 3) and non-alcohol beer-taste beverages (Examples 4 to 6), and monosaccharides in which the sugar composition of monosaccharides, disaccharides, and trisaccharides is in the desired range
  • a wort (Comparative Examples 1 to 3) and a non-alcohol beer-taste beverage (Comparative Examples 4 to 6), in which the carbohydrate composition of disaccharides and trisaccharides is outside the desired range, are produced as follows. did.
  • Examples 1 to 3 and Comparative Examples 1 to 3 20 kg of malt was pulverized to an appropriate particle size, put in a charging tank, and then 120 L of warm water was added to make a mash of about 50 ° C. After holding at 50 ° C. for 30 minutes, the temperature was gradually raised and saccharification was carried out at 65 to 72 ° C. for 60 minutes. The mash after completion of saccharification was heated to 77 ° C., then transferred to a wort filtration tank, and filtered to obtain a filtrate.
  • the production scale was 100 L, hops were added, and the mixture was boiled at 100 ° C. for 80 minutes. Ori was separated from the boiled liquid, cooled to about 2 ° C., the sugar concentration was measured, and diluted with distilled water so that the total amount of the extract was 0.3% by weight.
  • the wort (Examples 1 to 3) of the present invention in which the sugar composition of monosaccharides, disaccharides, and trisaccharides is in the desired range, and the monosaccharides, disaccharides, and trisaccharides.
  • Wort (Comparative Examples 1 to 3) having a sugar composition outside the desired range was prepared.
  • the sugar concentration (weight / volume%) was measured by a known liquid chromatography method (Analytica-EBC (2010.8) 8.7).
  • Example 1 As is clear from Table 1, the worts of Examples 1 to 3 felt crisp. In comparison, in Example 1 where the total amount of the extract is low, the body feeling was slightly less, but there is no problem as a product.
  • the wort of Comparative Example 1 was not preferable because it did not feel sharp.
  • the wort of Comparative Example 2 was not preferable because it felt sharp but did not feel the body. Further, the wort of Comparative Example 3 was not preferred because it did not feel sharp.
  • the non-alcohol beer-taste beverages of Examples 4 to 6 felt crisp.
  • the non-alcohol beer-taste beverage of Comparative Example 4 was not preferred because it did not feel sharp.
  • the non-alcohol beer-taste beverage of Comparative Example 5 was not preferable because it felt sharp but did not feel the body.
  • the non-alcohol beer-taste beverage of Comparative Example 6 was not preferable because it did not feel sharp.

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Abstract

The purpose of the present invention is to provide a low-carbohydrate, low-calorie non-alcoholic beer with a crisp taste. Provided is a non-alcoholic beer wherein the total extract content falls within a specific range, said non-alcoholic beer also containing a specific composition of monosaccharides, disaccharides, and trisaccharides.

Description

単糖類及び二糖類の比率が高いノンアルコールのビールテイスト飲料Non-alcohol beer-taste beverage with a high ratio of monosaccharides and disaccharides
　本発明は、キレのあるノンアルコールのビールテイスト飲料、その製造方法、及びその製造において用いる麦汁を提供する。 The present invention provides a crisp, non-alcoholic beer-taste beverage, a production method thereof, and wort used in the production thereof.
　ビールの風味において重視されているキレは、香味の純粋さやシャープさ、軽快感やすっきり感を表現し、飲み込んだ後の香味の持続性や消失の速さを示す。非特許文献１は、ビールにおいては、味の落差が大きいほどキレが強く感じられることを報告する。非特許文献１は、第７４頁～７６頁において、更に、多くの成分、例えばアルコール、糖類、苦味成分、アミノ酸、核酸、有機酸、ポリフェノール、炭酸ガス等がビールのキレに関与しており、これらの成分の量比バランスや複雑な相互作用が関与していることを報告している。 The sharpness emphasized in the flavor of beer expresses the purity, sharpness, lightness and clarity of the flavor, and indicates the sustainability and disappearance speed of the flavor after swallowing. Non-Patent Document 1 reports that in beer, sharpness is felt more strongly as the taste drop increases. Non-Patent Document 1, pages 74 to 76, in addition, many components such as alcohol, saccharides, bitter components, amino acids, nucleic acids, organic acids, polyphenols, carbon dioxide gas, etc. are involved in the sharpness of beer. It is reported that the quantitative ratio balance and complicated interaction of these components are involved.
　特許文献１は、水溶性食物繊維及び非発酵性糖質を含有する副原料が添加された、風味やキレ（味質）等の香味及びボディ感のバランスに優れた低カロリービール風味アルコール飲料を報告している。 Patent Document 1 discloses a low-calorie beer-flavored alcoholic beverage with an excellent balance of flavor and body taste, such as flavor and sharpness (taste), to which auxiliary ingredients containing water-soluble dietary fiber and non-fermentable sugar are added. Reporting.
　特許文献２は、グルコース及びマルトース濃度がそれぞれ０．２ｗ／ｖ％以下及び２．０ｗ／ｖ％以下であり、かつマルトトリオース以上の多糖類の合計濃度が２．０～３．０ｗ／ｖ％であることを特徴とする、キレのあるビール風味の炭酸飲料を報告している。 In Patent Document 2, glucose and maltose concentrations are 0.2 w / v% or less and 2.0 w / v% or less, respectively, and the total concentration of polysaccharides of maltotriose or more is 2.0 to 3.0 w / v. %, A crisp beer-flavored carbonated drink characterized by the fact that it is%.
　近年、消費者の健康志向が高まる中、ノンアルコール、即ちアルコール度数が０．００％であるビールテイスト飲料の需要が高まっている。ノンアルコールビールテイスト飲料は、アルコールの生成を伴う発酵工程を経ない、非発酵の条件で製造されることが多い。 In recent years, as consumers' health-consciousness increases, the demand for non-alcohol, that is, beer-taste beverages having an alcohol content of 0.00% is increasing. Non-alcoholic beer-taste beverages are often produced under non-fermenting conditions without undergoing a fermentation process that involves the production of alcohol.
特開２００９－１４２２３３号公報JP 2009-142233 A 特開２００３－２５０５０３号公報JP 2003-250503 A
　ノンアルコールのビールテイスト飲料において、低糖質、低カロリーを実現するためには、エキス分の総量を小さくする必要があるため、ボディ感を出すことが困難である。従って、低糖質、低カロリーのノンアルコールのビールテイスト飲料においては、ボディ感を出すことによって味の落差を大きく感じさせ、それによりキレを付与することは難しい。本発明は、キレのあるノンアルコールのビールテイスト飲料を提供することを目的とする。 In a non-alcohol beer-taste beverage, in order to achieve low sugar and low calories, it is necessary to reduce the total amount of extract, so it is difficult to give a body feeling. Therefore, in a low-sugar, low-calorie non-alcohol beer-taste beverage, it is difficult to give a sharp drop in taste by giving a body feeling and thereby impart sharpness. An object of the present invention is to provide a crisp non-alcohol beer-taste beverage.
　以上の事情に鑑み、本発明の発明者らは、鋭意検討の結果、糖質の中で、ボディ感を感じさせる、三糖類の比率を下げることによって、予想に反し、ノンアルコールのビールテイスト飲料にキレを出すことができる知見を得た。当該知見は、全くの予想外であり、驚くべきものであった。そして、この知見に基づき、特定の糖質組成とすることにより、ノンアルコールのビールテイスト飲料に、キレを出すことができることを見出し、本発明を完成させた。 In view of the above circumstances, the inventors of the present invention, as a result of intensive studies, contrary to expectation by reducing the ratio of trisaccharides that make the body feel a body feeling, and non-alcoholic beer-taste beverages I got the knowledge that I can make it clear. This finding was completely unexpected and surprising. And based on this knowledge, it discovered that it was possible to give a sharpness to a non-alcohol beer-taste beverage by using a specific carbohydrate composition, and completed the present invention.
　本発明によれば、（１）～（２０）のノンアルコールのビールテイスト飲料、その製造方法、及びその製造方法において用いる麦汁が提供される。
（１）エキス分の総量が０．１～０．５重量％であり、三糖類の重量に対する単糖類及び二糖類の重量の合計の比（単糖類及び二糖類のｗ／ｖ％の合計／三糖類のｗ／ｖ％）が２．５～１１である、ノンアルコールのビールテイスト飲料。
（２）三糖類の重量に対する単糖類及び二糖類の重量の合計の比が４．８～８である、（１）に記載のノンアルコールのビールテイスト飲料。
（３）三糖類の重量に対する単糖類及び二糖類の重量の合計の比が６～６．２である、（１）に記載のノンアルコールのビールテイスト飲料。
（４）前記エキス分の総量が０．１～０．３５重量％である、（１）～（３）のいずれかに記載のノンアルコールのビールテイスト飲料。
（５）カロリーが０．４～２ｋｃａｌ／１００ｍｌである、（１）～（４）のいずれかに記載のノンアルコールのビールテイスト飲料。
（６）カロリーが０．４～１．４ｋｃａｌ／１００ｍｌである、（５）に記載のノンアルコールのビールテイスト飲料。
（７）糖質の含量が０．１～０．５ｇ／１００ｍｌである、（１）～（６）のいずれかに記載のノンアルコールのビールテイスト飲料。
（８）糖質の含量が０．１～０．３５ｇ／１００ｍｌである、（７）に記載のノンアルコールのビールテイスト飲料。
（９）前記エキス分に、麦由来のエキス分が含まれる、（１）～（８）のいずれかに記載のノンアルコールのビールテイスト飲料。
（１０）非発酵である、（１）～（９）のいずれかに記載のノンアルコールのビールテイスト飲料。
（１１）エキス分の総量が０．１～０．５重量％であり、三糖類の重量に対する単糖類及び二糖類の重量の合計の比（単糖類及び二糖類のｗ／ｖ％の合計／三糖類のｗ／ｖ％）が２．５～１１である、麦汁。
（１２）三糖類の重量に対する単糖類及び二糖類の重量の合計の比が４．８～８である、（１１）に記載の麦汁。
（１３）三糖類の重量に対する単糖類及び二糖類の重量の合計の比が６～６．２である、（１１）に記載の麦汁。
（１４）前記エキス分の総量が０．１～０．３５重量％である、（１１）～（１３）のいずれかに記載の麦汁。
（１５）エキス分の総量が０．１～０．５重量％であり、三糖類の重量に対する単糖類及び二糖類の重量の合計の比（単糖類及び二糖類のｗ／ｖ％の合計／三糖類のｗ／ｖ％）が２．５～１１である麦汁に、調味成分及び炭酸ガスを加える工程を含む、ノンアルコールのビールテイスト飲料の製造方法。
（１６）三糖類の重量に対する単糖類及び二糖類の重量の合計の比が４．８～８である、（１５）に記載の製造方法。
（１７）三糖類の重量に対する単糖類及び二糖類の重量の合計の比が６～６．２である、（１５）に記載の製造方法。
（１８）色麦芽を麦芽の総量の２０～８０重量％で使用する、（１５）～（１７）のいずれかに記載の製造方法。
（１９）前記ビールテイスト飲料が、非発酵である、（１５）～（１８）のいずれかに記載の製造方法。
（２０）（１）～（１０）のいずれかに記載のノンアルコールのビールテイスト飲料を製造するための、（１５）～（１９）のいずれかに記載の製造方法。 According to the present invention, the non-alcohol beer-taste beverages (1) to (20), the production method thereof, and the wort used in the production method are provided.
(1) The total amount of the extract is 0.1 to 0.5% by weight, and the ratio of the total weight of monosaccharides and disaccharides to the weight of trisaccharides (total of w / v% of monosaccharides and disaccharides / A non-alcohol beer-taste beverage having a trisaccharide w / v% of 2.5 to 11.
(2) The non-alcohol beer-taste beverage according to (1), wherein the ratio of the total weight of monosaccharides and disaccharides to the weight of trisaccharides is 4.8 to 8.
(3) The non-alcohol beer-taste beverage according to (1), wherein the ratio of the total weight of monosaccharides and disaccharides to the weight of trisaccharides is 6 to 6.2.
(4) The non-alcohol beer-taste beverage according to any one of (1) to (3), wherein the total amount of the extract is 0.1 to 0.35% by weight.
(5) The non-alcohol beer-taste beverage according to any one of (1) to (4), wherein the calorie is 0.4 to 2 kcal / 100 ml.
(6) The non-alcohol beer-taste beverage according to (5), wherein the calorie is 0.4 to 1.4 kcal / 100 ml.
(7) The non-alcohol beer-taste beverage according to any one of (1) to (6), wherein the sugar content is 0.1 to 0.5 g / 100 ml.
(8) The non-alcohol beer-taste beverage according to (7), wherein the sugar content is 0.1 to 0.35 g / 100 ml.
(9) The non-alcohol beer-taste beverage according to any one of (1) to (8), wherein the extract contains an extract derived from wheat.
(10) The non-alcohol beer-taste beverage according to any one of (1) to (9), which is non-fermented.
(11) The total amount of the extract is 0.1 to 0.5% by weight, and the ratio of the total weight of monosaccharides and disaccharides to the weight of trisaccharides (sum of w / v% of monosaccharides and disaccharides / Wort having a trisaccharide w / v%) of 2.5-11.
(12) The wort according to (11), wherein the ratio of the total weight of the monosaccharide and the disaccharide to the weight of the trisaccharide is 4.8 to 8.
(13) The wort according to (11), wherein the ratio of the total weight of monosaccharides and disaccharides to the weight of trisaccharides is 6 to 6.2.
(14) The wort according to any one of (11) to (13), wherein the total amount of the extract is 0.1 to 0.35% by weight.
(15) The total amount of the extract is 0.1 to 0.5% by weight, and the ratio of the total weight of monosaccharides and disaccharides to the weight of trisaccharides (sum of w / v% of monosaccharides and disaccharides / A method for producing a non-alcohol beer-taste beverage, comprising a step of adding a seasoning component and carbon dioxide gas to wort having a trisaccharide w / v% of 2.5 to 11.
(16) The production method according to (15), wherein the ratio of the total weight of the monosaccharide and the disaccharide to the weight of the trisaccharide is 4.8 to 8.
(17) The production method according to (15), wherein the ratio of the total weight of monosaccharides and disaccharides to the weight of trisaccharides is 6 to 6.2.
(18) The production method according to any one of (15) to (17), wherein the colored malt is used at 20 to 80% by weight of the total amount of malt.
(19) The production method according to any one of (15) to (18), wherein the beer-taste beverage is non-fermented.
(20) The production method according to any one of (15) to (19), for producing the non-alcohol beer-taste beverage according to any one of (1) to (10).
　本発明によれば、低糖質、低カロリーであり、かつキレのあるノンアルコールのビールテイスト飲料を提供することができる。 According to the present invention, it is possible to provide a non-alcohol beer-taste beverage that is low in sugar, low in calories, and crisp.
　＜ノンアルコールのビールテイスト飲料＞
　本発明は、ノンアルコールのビールテイスト飲料を提供する。本明細書において、ノンアルコールのビールテイスト飲料とは、特に非発酵のビールテイスト飲料であってよい。本発明のノンアルコールのビールテイスト飲料は、糖質を含有する。前記ビールテイスト飲料における糖質の含量は、下限を０．１ｇ／１００ｍｌ以上、好ましくは０．１５ｇ／１００ｍｌ以上、より好ましくは０．２ｇ／１００ｍｌ以上、上限を１．２ｇ／１００ｍｌ以下、好ましくは１．０ｇ／１００ｍｌ以下、より好ましくは０．８ｇ／１００ｍｌ以下、さらに好ましくは０．６ｇ／１００ｍｌ以下、さらにより好ましくは０．５ｇ／１００ｍｌ以下、もっと好ましくは０．４ｇ／１００ｍｌ以下、さらにもっと好ましくは０．３５ｇ／１００ｍｌ以下、さらにより好ましくは０．３ｇ／１００ｍｌ以下とするいずれの組合わせによる範囲であってよい。例えば、前記ビールテイスト飲料における糖質の含量は、０．１～０．５ｇ／１００ｍｌ、好ましくは０．１～０．２５ｇ／１００ｍｌ、より好ましくは０．１～０．１２５ｇ／１００ｍｌとすることができる。更なる例として、前記ビールテイスト飲料における糖質の含量は、０．１～１．２ｇ／１００ｍｌ、好ましくは０．１～１．０ｇ／１００ｍｌ、より好ましくは０．１～０．８ｇ／１００ｍｌ、さらに好ましくは０．１～０．６ｇ／１００ｍｌ、さらにより好ましくは０．１～０．５ｇ／１００ｍｌ、もっと好ましくは０．１～０．４ｇ／１００ｍｌ、さらにもっと好ましくは０．１～０．３５ｇ／１００ｍｌ、さらにより好ましくは０．１５～０．３５ｇ／１００ｍｌ、よりさらに好ましくは０．２～０．３ｇ／１００ｍｌとすることができる。ビールにおいてキレを出すためには、一般に口に含んだ後に感じられる味の厚みやボリュームの頂点から味が消失するまでの落差を大きくすることが重要である。三糖類以上の糖質は、ビールの味の厚みやボリューム感を高めることが知られている。即ち、ビールにおいては、三糖類以上の糖質の割合が低くなると落差が小さくなり、キレがなくなる。本発明においては、ビールにおいてはキレがなくなるような糖質組成、即ち三糖類以上の糖質の割合を低くし、単糖類及び二糖類の割合を高めることによって、ノンアルコールのビールテイスト飲料のキレを高めることができる。 <Non-alcoholic beer-taste beverage>
The present invention provides a non-alcoholic beer-taste beverage. In the present specification, the non-alcohol beer-taste beverage may be a non-fermented beer-taste beverage. The non-alcohol beer-taste beverage of the present invention contains a saccharide. The sugar content in the beer-taste beverage has a lower limit of 0.1 g / 100 ml or more, preferably 0.15 g / 100 ml or more, more preferably 0.2 g / 100 ml or more, and an upper limit of 1.2 g / 100 ml or less, preferably 1.0 g / 100 ml or less, more preferably 0.8 g / 100 ml or less, more preferably 0.6 g / 100 ml or less, even more preferably 0.5 g / 100 ml or less, more preferably 0.4 g / 100 ml or less, and even more The range may be any combination of preferably 0.35 g / 100 ml or less, and still more preferably 0.3 g / 100 ml or less. For example, the sugar content in the beer-taste beverage is 0.1 to 0.5 g / 100 ml, preferably 0.1 to 0.25 g / 100 ml, more preferably 0.1 to 0.125 g / 100 ml. Can do. As a further example, the sugar content in the beer-taste beverage is 0.1 to 1.2 g / 100 ml, preferably 0.1 to 1.0 g / 100 ml, more preferably 0.1 to 0.8 g / 100 ml. More preferably 0.1 to 0.6 g / 100 ml, even more preferably 0.1 to 0.5 g / 100 ml, more preferably 0.1 to 0.4 g / 100 ml, still more preferably 0.1 to 0. .35 g / 100 ml, even more preferably 0.15 to 0.35 g / 100 ml, even more preferably 0.2 to 0.3 g / 100 ml. In order to bring out the sharpness in beer, it is important to increase the head until the taste disappears from the top of the taste thickness or volume generally felt after being put in the mouth. It is known that sugars higher than trisaccharides increase the thickness and volume of beer. That is, in beer, when the proportion of saccharides higher than trisaccharides decreases, the drop becomes smaller and the sharpness disappears. In the present invention, the sugar composition that eliminates the sharpness in beer, that is, the proportion of monosaccharides and disaccharides is increased by lowering the proportion of carbohydrates higher than trisaccharides, thereby improving the sharpness of non-alcohol beer-taste beverages. Can be increased.
　本発明のノンアルコールのビールテイスト飲料の糖質組成は、三糖類の重量に対する単糖類及び二糖類の重量の合計の比によって規定することができる。本発明のノンアルコールのビールテイスト飲料は、単糖類、二糖類、及び三糖類を含有し、三糖類の重量に対する単糖類及び二糖類の重量の合計の比（単糖類及び二糖類のｗ／ｖ％の合計／三糖類のｗ／ｖ％）が、下限を２．５以上、好ましくは３．５以上、より好ましくは４．２以上、さらに好ましくは４．８以上、さらにより好ましくは５．３以上、もっと好ましくは５．８以上、さらにもっと好ましくは５．９以上、よりさらに好ましくは６以上、上限を１１以下、好ましくは１０以下、より好ましくは９以下、さらに好ましくは８以下、さらにより好ましくは７．２以下、もっと好ましくは６．４以下、さらにもっと好ましくは６．３以下、よりさらに好ましくは６．２以下、よりさらにもっと好ましくは６．１５以下とするいずれの組合わせによる範囲であってよい。例えば、前記ノンアルコールのビールテイスト飲料は、単糖類、二糖類、及び三糖類を含有し、三糖類の重量に対する単糖類及び二糖類の重量の合計の比（単糖類及び二糖類のｗ／ｖ％の合計／三糖類のｗ／ｖ％）が３．５～１０、好ましくは４．８～８、より好ましくは５．８～６．４、さらに好ましくは６～６．２であってよい。更なる例として、前記ビールテイスト飲料は、単糖類、二糖類、及び三糖類を含有し、三糖類の重量に対する単糖類及び二糖類の重量の合計の比（単糖類及び二糖類のｗ／ｖ％の合計／三糖類のｗ／ｖ％）が、２．５～１１、好ましくは３．５～１０、より好ましくは４．２～９、さらに好ましくは４．８～８、さらにより好ましくは５．３～７．２、もっと好ましくは５．８～６．４、さらにもっと好ましくは５．９～６．３、よりさらに好ましくは６～６．２、よりさらにもっと好ましくは６～６．１５であっていよい。 The carbohydrate composition of the non-alcohol beer-taste beverage of the present invention can be defined by the ratio of the total weight of monosaccharides and disaccharides to the weight of trisaccharides. The non-alcohol beer-taste beverage of the present invention contains monosaccharides, disaccharides, and trisaccharides, and the ratio of the sum of the weights of monosaccharides and disaccharides relative to the weight of trisaccharides (w / v of monosaccharides and disaccharides). % Of trisaccharides / w / v% of trisaccharides) has a lower limit of 2.5 or more, preferably 3.5 or more, more preferably 4.2 or more, still more preferably 4.8 or more, and even more preferably 5. 3 or more, more preferably 5.8 or more, even more preferably 5.9 or more, even more preferably 6 or more, and the upper limit is 11 or less, preferably 10 or less, more preferably 9 or less, more preferably 8 or less, More preferably 7.2 or less, more preferably 6.4 or less, even more preferably 6.3 or less, even more preferably 6.2 or less, and even more preferably 6.15 or less It may be in the range of the combination. For example, the non-alcohol beer-taste beverage contains monosaccharides, disaccharides, and trisaccharides, and the ratio of the weight of monosaccharides and disaccharides to the weight of trisaccharides (w / v of monosaccharides and disaccharides). % / Trisaccharide w / v%) may be 3.5 to 10, preferably 4.8 to 8, more preferably 5.8 to 6.4, and even more preferably 6 to 6.2. . As a further example, the beer-taste beverage contains monosaccharides, disaccharides, and trisaccharides, the ratio of the sum of the weights of monosaccharides and disaccharides relative to the weight of trisaccharides (w / v of monosaccharides and disaccharides). % / Trisaccharide w / v%) is 2.5 to 11, preferably 3.5 to 10, more preferably 4.2 to 9, even more preferably 4.8 to 8, even more preferably 5.3 to 7.2, more preferably 5.8 to 6.4, even more preferably 5.9 to 6.3, even more preferably 6 to 6.2, and even more preferably 6 to 6. It may be 15.
　糖質組成の分析、及び糖濃度（重量/容量％）の測定は、公知の液体クロマトグラフィー法（Analytica-EBC（2010.8）　8.7）により行うことができる。 The analysis of the sugar composition and the measurement of the sugar concentration (weight / volume%) can be performed by a known liquid chromatography method (Analytica-EBC (2010.8) 8.7).
　本明細書における「ビールテイスト飲料」とは、ビール様の風味をもつ炭酸飲料をいう。つまり、本明細書のビールテイスト飲料は、特に断わりがない場合、酵母による発酵工程の有無に拘わらず、ビール風味の炭酸飲料を全て包含する。本発明は、この飲料の内の、ノンアルコールタイプ、例えば非発酵のノンアルコールタイプのものに向けられ、これはアルコールを実質的に含まない。ここで、本発明の飲料は、検出できない程度の極微量のアルコールを含有する飲料を除くものではない。アルコール度数が四捨五入により０．０％となる飲料、中でも、アルコール度数が四捨五入により０．００％となる飲料は、本発明のノンアルコール飲料に包含される。酵母による発酵工程を経た飲料からアルコールを完全に除去することは難しいため、アルコール度数が四捨五入により０．００％となる飲料にあっては、非発酵で造ることが望ましい。本明細書において、非発酵とは、微生物による有機物の分解が起こらないことをいい、特に、酵母による有機物の分解によってアルコールが生成しないことをいう。本発明のノンアルコールのビールテイスト飲料の種類としては、例えば、非発酵のノンアルコールのビールテイスト飲料、ビールテイストの清涼飲料などが含まれる。 In this specification, “beer-taste beverage” refers to a carbonated beverage having a beer-like flavor. That is, the beer-taste drink of this specification includes all beer-flavored carbonated drinks regardless of the presence or absence of a fermentation process using yeast, unless otherwise specified. The present invention is directed to non-alcoholic types of this beverage, such as non-fermented non-alcoholic types, which are substantially free of alcohol. Here, the beverage of the present invention does not exclude a beverage containing a trace amount of alcohol that cannot be detected. Beverages having an alcohol content of 0.0% by rounding off, and beverages having an alcohol content of 0.00% by rounding off are included in the non-alcoholic beverage of the present invention. Since it is difficult to completely remove alcohol from a beverage that has undergone a fermentation process using yeast, it is desirable to produce non-fermented beverages in which the alcohol content is 0.00% by rounding off. In the present specification, non-fermentation means that decomposition of organic substances by microorganisms does not occur, and particularly that no alcohol is generated by decomposition of organic substances by yeast. Examples of the non-alcohol beer-taste beverage of the present invention include non-fermented non-alcohol beer-taste beverages and beer-taste soft drinks.
　本明細書においては、ビールテイスト飲料のアルコール度数は、飲料中のアルコール分の含有量（ｖ／ｖ％）を意味し、アルコール分は、公知のいずれの方法を用いて測定することができる。本明細書においては、振動式密度計を用いて測定することができる。以下に具体例を説明する。飲料を濾過又は超音波処理し、炭酸ガスが除去された試料を調製する。当該試料を直火蒸留することにより蒸留液を得、当該蒸留液の１５℃における密度を測定する。国税庁所定分析法（平成１９国税庁訓令第６号、平成１９年６月２２日改定）の付表である「第２表　アルコール分と密度（１５℃）及び比重（１５／１５℃）換算表」を用いて、前記測定値を換算することによって、飲料中のアルコール分を求めることができる。また、アルコール分が低濃度、例えば、１．０ｖ／ｖ％未満の場合は、市販のアルコール測定装置、又はガスクロマトグラフィー等を用いてアルコール分を測定してもよい。 In this specification, the alcohol content of a beer-taste beverage means the content (v / v%) of the alcohol content in the beverage, and the alcohol content can be measured using any known method. In this specification, it can measure using a vibration-type density meter. A specific example will be described below. The beverage is filtered or sonicated to prepare a sample from which carbon dioxide has been removed. A distillate is obtained by direct distillation of the sample, and the density of the distillate at 15 ° C. is measured. “Table 2 Conversion Table for Alcohol Content and Density (15 ° C) and Specific Gravity (15/15 ° C)”, which is an appendix to the National Tax Agency Predetermined Analysis Method (2007 National Tax Agency Instruction No. 6, revised on June 22, 2007) By using the measured value, the alcohol content in the beverage can be determined. When the alcohol content is low, for example, less than 1.0 v / v%, the alcohol content may be measured using a commercially available alcohol measuring device, gas chromatography, or the like.
　本明細書でいう糖質とは、食品の栄養表示基準（平成１５年厚生労働省告示第１７６号）に基づく糖質をいう。糖質の例として、単糖類、二糖類、三糖類～十糖類のオリゴ糖を挙げることができる。単糖類としては、グルコース、フラクトース、ガラクトース、マンノース等が挙げられる。二糖類としては、スクロース、乳糖、麦芽糖、トレハロース、セロビオース等が挙げられる。三糖類以上のオリゴ糖としては、スタキオース、マルトトリオース、マルトテトラオース、マルトペンタオース等が挙げられる。糖質の量は、飲料全体の重量からタンパク質、脂質、食物繊維、灰分、アルコール分、及び水分の量を差し引くことによって算出することができる。前記タンパク質、脂質、食物繊維、灰分、及び水分の量は、栄養表示基準に掲げる方法により測定することができる。具体的には、タンパク質量は、窒素定量換算法により測定することができる。脂質量は、エーテル抽出法、クロロホルム・メタノール混液抽出法、ゲルベル法、酸分解法、又はレーゼゴットリーブ法により測定することができる。食物繊維の量は、高速液体クロマトグラフ法又は硫酸添加灰化法で測定することができる。水分量は、カールフィッシャー法、乾燥助剤法、減圧加熱乾燥法、常圧加熱乾燥法、又はプラスチックフィルム法で測定することができる。これらの測定方法は、当業者間で一般的に知られている。 As used herein, a saccharide refers to a saccharide based on the nutrition labeling standard for food (2003, Ministry of Health, Labor and Welfare Notification No. 176). Examples of carbohydrates include monosaccharides, disaccharides, trisaccharide to decasaccharide oligosaccharides. Examples of monosaccharides include glucose, fructose, galactose, mannose and the like. Examples of the disaccharide include sucrose, lactose, maltose, trehalose, cellobiose and the like. Examples of oligosaccharides higher than trisaccharide include stachyose, maltotriose, maltotetraose, and maltopentaose. The amount of sugar can be calculated by subtracting the amount of protein, lipid, dietary fiber, ash, alcohol and water from the weight of the whole beverage. The amount of the protein, lipid, dietary fiber, ash, and moisture can be measured by the methods listed in the nutrition labeling standards. Specifically, the amount of protein can be measured by a nitrogen quantitative conversion method. The amount of lipid can be measured by an ether extraction method, a chloroform / methanol mixed solution extraction method, a gel bell method, an acid decomposition method, or a Rosette Gottlieb method. The amount of dietary fiber can be measured by high performance liquid chromatography or sulfuric acid-added ashing. The water content can be measured by the Karl Fischer method, the drying aid method, the reduced pressure heating drying method, the normal pressure heating drying method, or the plastic film method. These measurement methods are generally known among those skilled in the art.
　本発明のノンアルコールのビールテイスト飲料は、エキス分を含有する。本発明のノンアルコールのビールテイスト飲料において、エキス分の総量は、低糖質、低カロリーを実現するという、本発明の効果に影響する。従って、エキス分の総量は、本発明の効果を妨げない範囲とする。ノンアルコールのビールテイスト飲料における、エキス分の総量は、下限を０．１重量％以上、好ましくは０．１５重量％以上、より好ましくは０．２重量%以上、上限を１．２重量％以下、好ましくは１重量％以下、より好ましくは０．８重量％以下、さらに好ましくは０．６重量％以下、さらにより好ましくは０．５重量％以下、もっと好ましくは０．４重量％以下、さらにもっと好ましくは０．３５重量％以下、さらにより好ましくは０．３重量％以下とするいずれの組合わせによる範囲としてよい。例えば、ノンアルコールのビールテイスト飲料における、エキス分の総量は、例えば０．１～０．５重量％、好ましくは０．１～０．２５重量％、より好ましくは０．１～０．１２５重量％とすることができる。更なる例として、ノンアルコールのビールテイスト飲料における、エキス分の総量は、０．１～１．２重量％、好ましくは０．１～１重量％、より好ましくは０．１～０．８重量％、さらに好ましくは０．１～０．６重量％、さらにより好ましくは０．１～０．５重量％、もっと好ましくは０．１～０．４重量%、さらにもっと好ましくは０．１～０．３５重量%、さらにより好ましくは０．１５～０．３５重量％、よりさらに好ましくは０．２～０．３重量%とすることができる。ここでいうエキス分の総量とは、ノンアルコールのビールテイスト飲料に含まれるエキス分の合計をいい、「BCOJビール分析法（2004.11.1　改訂版）　7.2　エキス」に従って測定することができる。 The non-alcohol beer-taste beverage of the present invention contains an extract. In the non-alcohol beer-taste beverage of the present invention, the total amount of extract affects the effect of the present invention to realize low sugar and low calories. Therefore, the total amount of the extract is in a range that does not hinder the effects of the present invention. In the non-alcohol beer-taste beverage, the total amount of extract is 0.1% by weight or more, preferably 0.15% by weight or more, more preferably 0.2% by weight or more, and 1.2% by weight or less. Preferably 1% by weight or less, more preferably 0.8% by weight or less, further preferably 0.6% by weight or less, even more preferably 0.5% by weight or less, more preferably 0.4% by weight or less, The range may be any combination of more preferably 0.35% by weight or less, and still more preferably 0.3% by weight or less. For example, the total amount of extract in a non-alcohol beer-taste beverage is, for example, 0.1 to 0.5% by weight, preferably 0.1 to 0.25% by weight, more preferably 0.1 to 0.125% by weight. %. As a further example, the total amount of extract in a non-alcohol beer-taste beverage is 0.1 to 1.2% by weight, preferably 0.1 to 1% by weight, more preferably 0.1 to 0.8% by weight. %, More preferably 0.1 to 0.6% by weight, even more preferably 0.1 to 0.5% by weight, more preferably 0.1 to 0.4% by weight, and even more preferably 0.1 to 0.5% by weight. It can be 0.35% by weight, still more preferably 0.15 to 0.35% by weight, and still more preferably 0.2 to 0.3% by weight. The total amount of extract here refers to the total amount of extract contained in non-alcoholic beer-taste beverages, and can be measured according to “BCOJ beer analysis method (revised version 2004.11.1) 7.2 extract”.
　そして、前記エキス分には麦由来のエキス分が含まれてもよい。本明細書でいう麦由来のエキス分とは、麦芽等の麦に由来するエキス分であればよく、いずれの原料の麦から得られるものであってもよい。麦由来のエキス分の量は、前記エキス分の総量から、別途求めた添加物やその他の原料のエキス分の量を減じることによって求めることができる。 And, the extract may contain an extract derived from wheat. The extract derived from wheat referred to in the present specification may be an extract derived from wheat such as malt, and may be obtained from any raw wheat. The amount of the extract derived from the wheat can be determined by subtracting the amount of the extract of the additive or other raw material obtained separately from the total amount of the extract.
　本発明のノンアルコールのビールテイスト飲料が、麦由来エキス分を含む場合、その含量は、下限を０．１重量％以上、好ましくは０．１５重量％以上、より好ましくは０．２重量%以上、上限を１．２重量％以下、好ましくは１重量％以下、より好ましくは０．８重量％以下、さらに好ましくは０．６重量％以下、さらにより好ましくは０．５重量％以下、もっと好ましくは０．４重量%以下、さらにもっと好ましくは０．３５重量%以下、さらにより好ましくは０．３重量%以下とするいずれの組合わせによる範囲としてよい。例えば、本発明のノンアルコールのビールテイスト飲料が、麦由来エキス分を含む場合、その含量は、０．１～０．５重量％、好ましくは０．１～０．２５重量％、より好ましくは０．１～０．１２５重量％とすることができる。更なる例として、本発明のノンアルコールのビールテイスト飲料が、麦由来エキス分を含む場合、その含量は、０．１～１．２重量％、好ましくは０．１～１重量％、より好ましくは０．１～０．８重量％、さらに好ましくは０．１～０．６重量％、さらにより好ましくは０．１～０．５重量％、もっと好ましくは０．１～０．４重量%、さらにもっと好ましくは０．１～０．３５重量%、さらにより好ましくは０．１５～０．３５重量％、よりさらに好ましくは０．２～０．３重量%とすることができる。 When the non-alcohol beer-taste beverage of the present invention contains an extract derived from wheat, the content is 0.1% by weight or more, preferably 0.15% by weight or more, more preferably 0.2% by weight or more. The upper limit is 1.2% by weight or less, preferably 1% by weight or less, more preferably 0.8% by weight or less, still more preferably 0.6% by weight or less, still more preferably 0.5% by weight or less, more preferably May be in the range of any combination of 0.4 wt% or less, more preferably 0.35 wt% or less, and even more preferably 0.3 wt% or less. For example, when the non-alcohol beer-taste beverage of the present invention contains an extract derived from wheat, the content thereof is 0.1 to 0.5% by weight, preferably 0.1 to 0.25% by weight, more preferably It can be 0.1 to 0.125% by weight. As a further example, when the non-alcohol beer-taste beverage of the present invention contains a wheat-derived extract, its content is 0.1 to 1.2% by weight, preferably 0.1 to 1% by weight, more preferably Is 0.1 to 0.8 wt%, more preferably 0.1 to 0.6 wt%, even more preferably 0.1 to 0.5 wt%, more preferably 0.1 to 0.4 wt% Even more preferably, it can be 0.1 to 0.35% by weight, even more preferably 0.15 to 0.35% by weight, and even more preferably 0.2 to 0.3% by weight.
　本明細書でいう麦とは、ビールや発泡酒の製造において一般的に用いられるものであればよい。前記麦とは、外見が類似するイネ科の穀物を意味する。前記麦として、例えば、大麦、小麦、ライ麦、カラス麦、オート麦、ハト麦、エン麦等が挙げられ、好ましくは大麦を用いる。これらは１種を単独で用いてもよく、２種以上を複数組合わせて用いてもよい。上記の麦は、発芽した麦、未発芽の麦のいずれでもよいが、本発明においては発芽した麦が好ましい。当該発芽した麦のうち麦芽がさらに好ましい。本明細書でいう麦芽とは、発芽した麦を乾燥し、除根したものをいう。麦芽は、１種を単独で、例えば二条大麦麦芽を用いてもよい。また、麦芽は、２種以上を混合して用いてもよい。例えば、ノンアルコールのビールテイスト飲料に香ばしさ及び色を付与する観点から、二条大麦麦芽にカラメル麦芽を混合したものを用いてもよい。 As used herein, barley may be anything that is commonly used in the production of beer or happoshu. The wheat means a gramineous grain having a similar appearance. Examples of the wheat include barley, wheat, rye, oats, oats, pigeons, and oats, and barley is preferably used. These may be used alone or in combination of two or more. The wheat may be either germinated wheat or ungerminated wheat, but germinated wheat is preferred in the present invention. Of the germinated wheat, malt is more preferable. The term “malt” as used herein means a product obtained by drying and rooting germinated wheat. Malt may be used alone, for example, Nijo barley malt. Moreover, you may use malt in mixture of 2 or more types. For example, from the viewpoint of imparting aroma and color to a non-alcoholic beer-taste beverage, a mixture of Nijo barley malt and caramel malt may be used.
　また、色麦芽とは、ＥＢＣ（European Brewing Convention、欧州ビール醸造協議会）にて定められた色度が１０以上、好ましくは５０以上の麦芽をいう。色麦芽は、原料の１つとして用いて、飲料の色を調節することができる。ＥＢＣ色度の測定方法は、当業者に広く知られており、例えば、「改訂　ＢＣＯＪビール分析法　４．３．８、ビール酒造組合国際技術委員会（分析委員会）編　財団法人　日本醸造協会」を参照することにより、当業者が容易に測定できる。 Also, colored malt refers to malt having a chromaticity of 10 or more, preferably 50 or more, as defined by EBC (European Brewing Convention, European Brewery Council). Color malt can be used as one of the raw materials to adjust the color of the beverage. Methods for measuring EBC chromaticity are widely known to those skilled in the art. For example, “Revised BCOJ Beer Analysis Method 4.3.8, edited by the International Technical Committee of the Beer Sake Brewery Association (Analysis Committee), Japan Brewing Association” Can be easily measured by those skilled in the art.
　本発明のノンアルコールのビールテイスト飲料のカロリーは、飲料１００ｍｌあたり、下限を０．４ｋｃａｌ以上、好ましくは０．６ｋｃａｌ以上、より好ましくは０．８ｋｃａｌ以上、上限を４．８ｋｃａｌ以下、好ましくは４．４ｋｃａｌ以下、より好ましくは３．２ｋｃａｌ以下、さらに好ましくは２．４ｋｃａｌ以下、さらにより好ましくは２ｋｃａｌ以下、もっと好ましくは１．６ｋｃａｌ以下、さらにもっと好ましくは１．４ｋｃａｌ以下、さらにより好ましくは１．２ｋｃａｌ以下とするいずれの組合わせによる範囲としてよい。例えば、本発明のノンアルコールのビールテイスト飲料のカロリーは、飲料１００ｍｌあたり、０．４～２ｋｃａｌ、好ましくは０．４～１ｋｃａｌ、より好ましくは０．４～０．５ｋｃａｌにすることができる。更なる例として、本発明のノンアルコールのビールテイスト飲料のカロリーは、飲料１００ｍｌあたり、０．４～４．８ｋｃａｌ、好ましくは０．４～４．４ｋｃａｌ、より好ましくは０．４～３．２ｋｃａｌ、さらに好ましくは０．４～２．４ｋｃａｌ、さらにより好ましくは０．４～２ｋｃａｌ、もっと好ましくは０．４～１．６ｋｃａｌ、さらにもっと好ましくは０．４～１．４ｋｃａｌ、さらにより好ましくは０．６～１．４ｋｃａｌ、よりさらに好ましくは０．８～１．２ｋｃａｌにすることができる。 The calorie of the non-alcohol beer-taste beverage of the present invention per 100 ml of beverage has a lower limit of 0.4 kcal or more, preferably 0.6 kcal or more, more preferably 0.8 kcal or more, and an upper limit of 4.8 kcal or less, preferably 4. 4 kcal or less, more preferably 3.2 kcal or less, even more preferably 2.4 kcal or less, even more preferably 2 kcal or less, more preferably 1.6 kcal or less, even more preferably 1.4 kcal or less, even more preferably 1.2 kcal The range may be any combination of the following. For example, the calories of the non-alcohol beer-taste beverage of the present invention can be 0.4-2 kcal, preferably 0.4-1 kcal, more preferably 0.4-0.5 kcal per 100 ml of beverage. As a further example, the non-alcohol beer-taste beverage of the present invention has a calorie of 0.4 to 4.8 kcal, preferably 0.4 to 4.4 kcal, more preferably 0.4 to 3.2 kcal per 100 ml of beverage. More preferably 0.4 to 2.4 kcal, even more preferably 0.4 to 2 kcal, even more preferably 0.4 to 1.6 kcal, even more preferably 0.4 to 1.4 kcal, even more preferably 0. .6 to 1.4 kcal, more preferably 0.8 to 1.2 kcal.
　飲料に含まれるカロリーは、基本的に健康増進法に関連して公表されている「栄養表示基準における栄養成分等の分析方法等について」に従って算出する。 Calories contained in beverages are basically calculated according to “Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards” published in connection with the Health Promotion Law.
　すなわち、原則として、定量した各種栄養成分の量に、それぞれの成分のエネルギー換算係数（タンパク質：４ｋｃａｌ／ｇ、脂質：９ｋｃａｌ／ｇ、糖質：４ｋｃａｌ／ｇ、食物繊維：２ｋｃａｌ／ｇ、アルコール：７ｋｃａｌ／ｇ、有機酸：３ｋｃａｌ／ｇ）を乗じたものの総和として算出することができる。詳細は、「栄養表示基準における栄養成分等の分析方法等について」を参照されたい。 That is, as a general rule, the amount of each quantified nutrient component is converted into an energy conversion factor (protein: 4 kcal / g, lipid: 9 kcal / g, carbohydrate: 4 kcal / g, dietary fiber: 2 kcal / g, alcohol: 7 kcal / g, organic acid: 3 kcal / g). For details, refer to “Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards”.
　飲料に含まれる各栄養成分量の具体的な測定手法は、健康増進法「栄養表示基準における栄養成分等の分析方法等について」に記載の各種分析法に従えばよい。または、財団法人　日本食品分析センターに依頼すれば、このような熱量及び／又は各栄養成分量を知ることができる。 The specific method for measuring the amount of each nutritional component contained in the beverage may be in accordance with the various analytical methods described in the health promotion method “Analytical methods for nutritional components and the like in the nutrition labeling standards”. Or if you ask the Japan Food Analysis Center, you can know the amount of heat and / or the amount of each nutrient.
　本発明の別の側面によれば、エキス分の総量が特定の範囲内であり、単糖類、二糖類、及び三糖類を特定の糖質組成で含有する麦汁が提供される。本発明の麦汁における、エキス分の総量は、下限を０．１重量％以上、好ましくは０．１５重量％以上、より好ましくは０．２重量％以上、上限を１．２重量％以下、好ましくは１重量％以下、より好ましくは０．８重量％以下、さらに好ましくは０．６重量％以下、さらにより好ましくは０．５重量％以下、もっと好ましくは０．４重量%以下、さらにもっと好ましくは０．３５重量%以下、さらにより好ましくは０．３重量％以下とするいずれの組合わせによる範囲としてよい。例えば、本発明の麦汁における、エキス分の総量は、例えば０．１～０．５重量％、好ましくは０．１～０．２５重量％、より好ましくは０．１～０．１２５重量％とすることができる。更なる例として、本発明の麦汁における、エキス分の総量は、０．１～１．２重量％、好ましくは０．１～１重量％、より好ましくは０．１～０．８重量％、さらに好ましくは０．１～０．６重量％、さらにより好ましくは０．１～０．５重量％、もっと好ましくは０．１～０．４重量%、さらにもっと好ましくは０．１～０．３５重量%、さらにより好ましくは０．１５～０．３５重量％、よりさら好ましくは０．２～０．３重量%とすることができる。 According to another aspect of the present invention, there is provided a wort in which the total amount of the extract is within a specific range and contains a monosaccharide, a disaccharide, and a trisaccharide with a specific carbohydrate composition. The total amount of the extract in the wort of the present invention has a lower limit of 0.1% by weight or more, preferably 0.15% by weight or more, more preferably 0.2% by weight or more, and an upper limit of 1.2% by weight or less. Preferably it is 1 wt% or less, more preferably 0.8 wt% or less, more preferably 0.6 wt% or less, even more preferably 0.5 wt% or less, more preferably 0.4 wt% or less, and even more The range may be any combination of preferably 0.35% by weight or less, and still more preferably 0.3% by weight or less. For example, the total amount of the extract in the wort of the present invention is, for example, 0.1 to 0.5% by weight, preferably 0.1 to 0.25% by weight, more preferably 0.1 to 0.125% by weight. It can be. As a further example, the total amount of the extract in the wort of the present invention is 0.1 to 1.2% by weight, preferably 0.1 to 1% by weight, more preferably 0.1 to 0.8% by weight. More preferably 0.1 to 0.6% by weight, still more preferably 0.1 to 0.5% by weight, more preferably 0.1 to 0.4% by weight, still more preferably 0.1 to 0% by weight. .35 wt%, even more preferably 0.15 to 0.35 wt%, even more preferably 0.2 to 0.3 wt%.
　そして、本発明の麦汁における、三糖類の重量に対する単糖類及び二糖類の重量の合計の比（単糖類及び二糖類のｗ／ｖ％の合計／三糖類のｗ／ｖ％）は、下限を２．５以上、好ましくは３．５以上、より好ましくは４．２以上、さらに好ましくは４．８以上、さらにより好ましくは５．３以上、もっと好ましくは５．８以上、さらにもっと好ましくは５．９以上、よりさらに好ましくは６以上、上限を１１以下、好ましくは１０以下、より好ましくは９以下、さらに好ましくは８以下、さらにより好ましくは７．２以下、もっと好ましくは６．４以下、さらにもっと好ましくは６．３以下、よりさらに好ましくは６．２以下、よりさらにもっと好ましくは６．１５以下とするいずれの組合わせによる範囲としてよい。例えば、本発明の麦汁における、三糖類の重量に対する単糖類及び二糖類の重量の合計の比（単糖類及び二糖類のｗ／ｖ％の合計／三糖類のｗ／ｖ％）は、３．５～１０、好ましくは４．８～８、より好ましくは５．８～６．４、さらに好ましくは６～６．２である。更なる例として、本発明の麦汁における、三糖類の重量に対する単糖類及び二糖類の重量の合計の比（単糖類及び二糖類のｗ／ｖ％の合計／三糖類のｗ／ｖ％）は、２．５～１１、好ましくは３．５～１０、より好ましくは４．２～９、さらに好ましくは４．８～８、さらにより好ましくは５．３～７．２、もっと好ましくは５．８～６．４、さらにもっと好ましくは５．９～６．３、よりさらに好ましくは６～６．２、よりさらにもっと好ましくは６～６．１５とすることができる。 In the wort of the present invention, the ratio of the total weight of monosaccharides and disaccharides relative to the weight of trisaccharides (total of monosaccharides and disaccharides w / v% / trisaccharides w / v%) is the lower limit. 2.5 or more, preferably 3.5 or more, more preferably 4.2 or more, even more preferably 4.8 or more, even more preferably 5.3 or more, more preferably 5.8 or more, and even more preferably 5.9 or more, more preferably 6 or more, and the upper limit is 11 or less, preferably 10 or less, more preferably 9 or less, still more preferably 8 or less, even more preferably 7.2 or less, more preferably 6.4 or less. The range may be any combination of more preferably 6.3 or less, even more preferably 6.2 or less, and still more preferably 6.15 or less. For example, in the wort of the present invention, the ratio of the total weight of monosaccharides and disaccharides relative to the weight of trisaccharides (the sum of w / v% of monosaccharides and disaccharides / w / v% of trisaccharides) is 3 0.5 to 10, preferably 4.8 to 8, more preferably 5.8 to 6.4, and still more preferably 6 to 6.2. As a further example, the ratio of the total weight of monosaccharides and disaccharides to the weight of trisaccharides in the wort of the present invention (total of w / v% of monosaccharides and disaccharides / w / v% of trisaccharides) Is from 2.5 to 11, preferably from 3.5 to 10, more preferably from 4.2 to 9, even more preferably from 4.8 to 8, even more preferably from 5.3 to 7.2, even more preferably 5 0.8 to 6.4, even more preferably 5.9 to 6.3, even more preferably 6 to 6.2, and even more preferably 6 to 6.15.
　さらに、本発明の麦汁は、麦由来のエキス分を、下限を０．１重量％以上、好ましくは０．１５重量％以上、より好ましくは０．２重量％以上、上限を１．２重量％以下、好ましくは１重量％以下、より好ましくは０．８重量％以下、さらに好ましくは０．６重量％以下、さらにより好ましくは０．５重量％以下、もっと好ましくは０．４重量％以下、さらにもっと好ましくは０．３５重量％以下、さらにより好ましくは０．３重量％以下とするいずれの組合わせによる範囲としてよい。例えば、本発明の麦汁は、麦由来のエキス分を、０．１～０．５重量％、好ましくは０．１～０．２５重量％、より好ましくは０．１～０．１２５重量％含有してもよい。更なる例として、本発明の麦汁は、麦由来のエキス分を、０．１～１．２重量％、好ましくは０．１～１重量％、より好ましくは０．１～０．８重量％、さらに好ましくは０．１～０．６重量％、さらにより好ましくは０．１～０．５重量％、もっと好ましくは０．１～０．４重量％、さらにもっと好ましくは０．１～０．３５重量％、さらにより好ましくは０．１５～０．３５重量％、よりさらに好ましくは０．２～０．３重量％含有することができる。 Furthermore, the wort of the present invention has an extract derived from wheat, the lower limit of 0.1% by weight or more, preferably 0.15% by weight or more, more preferably 0.2% by weight or more, and the upper limit of 1.2% by weight. % Or less, preferably 1% by weight or less, more preferably 0.8% by weight or less, further preferably 0.6% by weight or less, even more preferably 0.5% by weight or less, more preferably 0.4% by weight or less. Further, it may be a range by any combination of 0.35% by weight or less, more preferably 0.3% by weight or less. For example, the wort of the present invention contains 0.1 to 0.5% by weight, preferably 0.1 to 0.25% by weight, more preferably 0.1 to 0.125% by weight of the extract derived from wheat. You may contain. As a further example, the wort of the present invention contains 0.1 to 1.2% by weight, preferably 0.1 to 1% by weight, more preferably 0.1 to 0.8% by weight of the extract derived from wheat. %, More preferably 0.1 to 0.6% by weight, even more preferably 0.1 to 0.5% by weight, more preferably 0.1 to 0.4% by weight, and still more preferably 0.1 to 0.5% by weight. It can be contained in an amount of 0.35% by weight, still more preferably 0.15 to 0.35% by weight, and still more preferably 0.2 to 0.3% by weight.
　ここで、麦汁中の麦由来エキスは、「BCOJビール分析法（2004.11.1　改訂版）　7.2　エキス」に従って測定することができる。 Here, the wheat-derived extract in the wort can be measured according to “BCOJ beer analysis method (revised version of Nov. 1, 2004) 7.2 extract”.
　本発明の麦汁に脱気水、炭酸ガス、調味成分等を加えることによってノンアルコールのビールテイスト飲料を得ることができる。即ち、本発明の麦汁は、ノンアルコールのビールテイスト飲料を製造するための中間体として有用である。前記麦汁は、使用するまで貯蔵タンクやコンテナ等で保存しておくことができる。保存は常温（２５℃）以下の温度であればよいが、品質劣化を抑制する観点から冷却して保存することが好ましい。ここでいう冷却とは、例えば２０℃以下、好ましくは１５℃以下、より好ましくは１０℃以下である。冷却された麦汁を、特に冷麦汁という。本発明の麦汁の使用の一態様としては、ノンアルコールのビールテイスト飲料の中間体として麦汁をある工場で製造し、当該麦汁を冷却コンテナ等に充填し、国内外の別の工場に運搬し、ノンアルコールのビールテイスト飲料を製造することが挙げられる。 A non-alcohol beer-taste beverage can be obtained by adding degassed water, carbon dioxide gas, seasoning ingredients, etc. to the wort of the present invention. That is, the wort of the present invention is useful as an intermediate for producing a non-alcohol beer-taste beverage. The wort can be stored in a storage tank, container, or the like until used. The storage may be a temperature of room temperature (25 ° C.) or less, but it is preferable to store it by cooling from the viewpoint of suppressing quality deterioration. The cooling here is, for example, 20 ° C. or less, preferably 15 ° C. or less, more preferably 10 ° C. or less. The cooled wort is particularly called cold wort. As one aspect of the use of the wort of the present invention, wort is produced in a factory as an intermediate of a non-alcohol beer-taste beverage, and the wort is filled in a cooling container etc. Transporting and producing non-alcohol beer-taste beverages.
　＜ノンアルコールのビールテイスト飲料の製造方法＞
　本発明の別の側面によれば、ノンアルコールのビールテイスト飲料の製造方法が提供される。当該製造方法は、エキス分の総量が特定の範囲であり、単糖類、二糖類、及び三糖類を特定の糖質組成で含むノンアルコールのビールテイスト飲料が製造できるのであれば、いずれの手段を用いてもよい。例えば、本発明のノンアルコールのビールテイスト飲料の製造方法は、麦汁調製工程、及び製品調製工程を含む。 <Method for producing non-alcohol beer-taste beverage>
According to another aspect of the present invention, a method for producing a non-alcohol beer-taste beverage is provided. As long as the total amount of the extract is within a specific range and a non-alcohol beer-taste beverage containing monosaccharides, disaccharides, and trisaccharides in a specific carbohydrate composition can be produced, any means can be used. It may be used. For example, the method for producing a non-alcohol beer-taste beverage of the present invention includes a wort preparation step and a product preparation step.
　本明細書でいう麦汁調製工程とは、例えば、マッシング工程、麦汁濾過工程、及び麦汁煮沸工程を含むことができる。 As used herein, the wort preparation step can include, for example, a mashing step, a wort filtration step, and a wort boiling step.
　マッシング工程は、糖化工程及びタンパク分解工程を含む。ここでいう糖化工程とは、粉砕機で粉砕された麦芽等に由来する炭素源および／または窒素源を水に懸濁・溶解し、デンプン等の糖質を分解することによって、糖類を生成させる工程をいう。タンパク質の分解工程とは、タンパク質やペプチド等を分解し、アミノ酸やオリゴペプチドを生成させる工程をいう。 The mashing process includes a saccharification process and a protein degradation process. Here, the saccharification step is to suspend and dissolve a carbon source and / or nitrogen source derived from malt pulverized by a pulverizer in water to generate saccharides by decomposing saccharides such as starch. Refers to a process. A protein degradation step refers to a step of degrading a protein, a peptide, or the like to generate an amino acid or an oligopeptide.
　マッシング工程は、例えば、麦芽等の原料と水を混合し、任意の温度で任意の時間処理することによって行う。ここにおいて、麦芽を原料として用いる場合、麦芽は粉砕麦芽を用いる。 The mashing step is performed, for example, by mixing raw materials such as malt and water and treating them at an arbitrary temperature for an arbitrary time. Here, when malt is used as a raw material, the malt is pulverized malt.
　麦芽は、１種を単独で用いてもよく、２種以上を混合して用いてもよい。例えば二条大麦麦芽を単独で用いること、又は、二条大麦麦芽を他の種と混合して用いることが挙げられる。ここでいう他の種として、例えば、ノンアルコールのビールテイスト飲料に香ばしさ、及び色を付与する観点から、色麦芽を用いることができる。 Malt may be used individually by 1 type, and 2 or more types may be mixed and used for it. For example, Nijo barley malt may be used alone, or Nijo barley malt may be used in combination with other seeds. As another seed | species here, a color malt can be used from a viewpoint which provides fragrance and a color to a non-alcohol beer taste drink, for example.
　本明細書において、色麦芽とは、ＥＢＣ（European Brewing Convention、欧州ビール醸造協議会）にて定められた色度が１０以上、好ましくは５０以上の麦芽をいう。色麦芽は、飲料の色を調節する原料として用いてもよい。好ましくは、色麦芽は、原料麦芽の総量の２０～８０重量％、好ましくは４０～６０重量％用いられる。色麦芽のＥＢＣ色度の上限は特に限定されないが、色度が高すぎる麦芽を用いると、飲料にややコゲ臭がつくなどの影響がでる場合もあるため、好ましくは２,０００以下、さらに好ましくは１,０００以下、さらに好ましくは５００以下、最も好ましくは２００以下のＥＢＣ色度の色麦芽を用いるとよい。したがって、色麦芽のＥＢＣ色度の範囲は、特に制限されるものではないが、好ましくは１０～２,０００であり、より好ましくは５０～１,０００であり、さらに好ましくは、５０～５００であり、最も好ましくは５０～２００である。ＥＢＣ色度の測定方法は、当業者に広く知られており、例えば、「改訂　ＢＣＯＪビール分析法　４．３．８、ビール酒造組合国際技術委員会（分析委員会）編　財団法人　日本醸造協会」を参照することにより、当業者が容易に測定できる。 In this specification, colored malt refers to malt having a chromaticity of 10 or more, preferably 50 or more, as defined by EBC (European Brewing Convention, European Brewery Council). You may use colored malt as a raw material which adjusts the color of a drink. Preferably, the colored malt is used in an amount of 20 to 80% by weight, preferably 40 to 60% by weight, based on the total amount of the raw material malt. The upper limit of the EBC chromaticity of the colored malt is not particularly limited, but if malt with too high chromaticity is used, the beverage may have a slight burnt odor, and is preferably 2,000 or less, more preferably Is preferably 1,000 or less, more preferably 500 or less, and most preferably 200 or less color malt with EBC chromaticity. Therefore, the EBC chromaticity range of the colored malt is not particularly limited, but is preferably 10 to 2,000, more preferably 50 to 1,000, and further preferably 50 to 500. Yes, most preferably 50-200. Methods for measuring EBC chromaticity are widely known to those skilled in the art. For example, “Revised BCOJ Beer Analysis Method 4.3.8, edited by the International Technical Committee of the Beer Sake Brewery Association (Analysis Committee), Japan Brewing Association” Can be easily measured by those skilled in the art.
　マッシング工程における麦芽、副原料、及び水の使用量は、麦汁調製工程を経て得られる麦汁におけるエキス分の総量、又は麦汁調製工程及び製品調製工程を経て得られるノンアルコールのビールテイスト飲料におけるエキス分の総量が、下限が０．１重量％以上、好ましくは０．１５重量％以上、より好ましくは０．２重量％以上、上限が１．２重量％以下、好ましくは１重量％以下、より好ましくは０．８重量％以下、さらに好ましくは０．６重量％以下、さらにより好ましくは０．５重量％以下、もっと好ましくは０．４重量%以下、さらにもっと好ましくは０．３５重量%以下、さらにより好ましくは０．３重量％以下となるいずれの組合わせによる範囲となるように設定してよい。例えば、マッシング工程における麦芽、副原料、及び水の使用量は、麦汁調製工程を経て得られる麦汁におけるエキス分の総量、又は麦汁調製工程及び製品調製工程を経て得られるノンアルコールのビールテイスト飲料におけるエキス分の総量が、例えば０．１～０．５重量％、好ましくは０．１～０．２５重量％、より好ましくは０．１～０．１２５重量％となるように設定することができる。更なる例として、マッシング工程における麦芽、副原料、及び水の使用量は、麦汁調製工程を経て得られる麦汁におけるエキス分の総量、又は麦汁調製工程及び製品調製工程を経て得られるノンアルコールのビールテイスト飲料におけるエキス分の総量が０．１～１．２重量％、好ましくは０．１～１重量％、より好ましくは０．１～０．８重量％、さらに好ましくは０．１～０．６重量％、さらにより好ましくは０．１～０．５重量％、もっと好ましくは０．１～０．４重量%、さらにもっと好ましくは０．１～０．３５重量%、さらにより好ましくは０．１５～０．３５重量％、よりさらに好ましくは０．２～０．３重量%となるように設定することができる。 The amount of malt, auxiliary material, and water used in the mashing process is the total amount of extract in the wort obtained through the wort preparation process, or the non-alcohol beer-taste beverage obtained through the wort preparation process and the product preparation process. In the total amount of the extract, the lower limit is 0.1% by weight or more, preferably 0.15% by weight or more, more preferably 0.2% by weight or more, and the upper limit is 1.2% by weight or less, preferably 1% by weight or less. More preferably 0.8 wt% or less, even more preferably 0.6 wt% or less, even more preferably 0.5 wt% or less, more preferably 0.4 wt% or less, and even more preferably 0.35 wt%. You may set so that it may become the range by any combination which is% or less, More preferably, it is 0.3 weight% or less. For example, the amount of malt, auxiliary material, and water used in the mashing process is the total amount of extract in the wort obtained through the wort preparation process, or the non-alcohol beer obtained through the wort preparation process and the product preparation process. The total amount of the extract in the taste beverage is set to be, for example, 0.1 to 0.5% by weight, preferably 0.1 to 0.25% by weight, more preferably 0.1 to 0.125% by weight. be able to. As a further example, the amount of malt, auxiliary material, and water used in the mashing process is the total amount of extract in the wort obtained through the wort preparation process, or the non-obtained product obtained through the wort preparation process and the product preparation process. The total amount of the extract in the beer-taste beverage of alcohol is 0.1 to 1.2% by weight, preferably 0.1 to 1% by weight, more preferably 0.1 to 0.8% by weight, and still more preferably 0.1 ~ 0.6 wt%, even more preferably 0.1-0.5 wt%, more preferably 0.1-0.4 wt%, even more preferably 0.1-0.35 wt%, even more It can be set to preferably 0.15 to 0.35% by weight, and more preferably 0.2 to 0.3% by weight.
　そして、マッシング工程の条件は、糖化を十分に行うことによって、三糖類以上の糖質の割合を減らし、単糖類及び二糖類の割合を高めることが可能な条件であればよい。例えば、麦汁調製工程を経て得られる麦汁、又は麦汁調製工程及び製品調製工程を経て得られるノンアルコールのビールテイスト飲料において、三糖類の重量に対する単糖類及び二糖類の重量の合計の比（単糖類及び二糖類のｗ／ｖ％の合計／三糖類のｗ／ｖ％）が、下限が２．５以上、好ましくは３．５以上、より好ましくは４．２以上、さらに好ましくは４．８以上、さらにより好ましくは５．３以上、もっと好ましくは５．８以上、さらにもっと好ましくは５．９以上、よりさらに好ましくは６以上、上限が１１以下、好ましくは１０以下、より好ましくは９以下、さらに好ましくは８以下、さらにより好ましくは７．２以下、もっと好ましくは６．４以下、さらにもっと好ましくは６．３以下、よりさらに好ましくは６．２以下、よりさらにもっと好ましくは６．１５以下とするいずれの組合わせによる範囲となるような条件に設定してよい。例えば、麦汁調製工程を経て得られる麦汁、又は麦汁調製工程及び製品調製工程を経て得られるノンアルコールのビールテイスト飲料において、三糖類の重量に対する単糖類及び二糖類の重量の合計の比（単糖類及び二糖類のｗ／ｖ％の合計／三糖類のｗ／ｖ％）が３．５～１０、好ましくは４．８～８、より好ましくは５．８～６．４、さらに好ましくは６～６．２となるような条件に設定することができる。更なる例として、麦汁調製工程を経て得られる麦汁、又は麦汁調製工程及び製品調製工程を経て得られるノンアルコールのビールテイスト飲料において、三糖類の重量に対する単糖類及び二糖類の重量の合計の比（単糖類及び二糖類のｗ／ｖ％の合計／三糖類のｗ／ｖ％）が２．５～１１、好ましくは３．５～１０、より好ましくは４．２～９、さらに好ましくは４．８～８、さらにより好ましくは５．３～７．２、もっと好ましくは５．８～６．４、さらにもっと好ましくは５．９～６．３、よりさらに好ましくは６～６．２、よりさらにもっと好ましくは６～６．１５となるような条件に設定することができる。 And the conditions of the mashing process should just be the conditions which can reduce the ratio of the carbohydrate more than a trisaccharide and can raise the ratio of a monosaccharide and a disaccharide by fully performing saccharification. For example, in the wort obtained through the wort preparation process, or the non-alcohol beer-taste drink obtained through the wort preparation process and the product preparation process, the ratio of the sum of the monosaccharides and disaccharides to the trisaccharides (The sum of w / v% of monosaccharides and disaccharides / w / v% of trisaccharides) The lower limit is 2.5 or more, preferably 3.5 or more, more preferably 4.2 or more, and further preferably 4 0.8 or higher, even more preferably 5.3 or higher, more preferably 5.8 or higher, even more preferably 5.9 or higher, even more preferably 6 or higher, and the upper limit is 11 or lower, preferably 10 or lower, more preferably 9 or less, more preferably 8 or less, even more preferably 7.2 or less, more preferably 6.4 or less, even more preferably 6.3 or less, and even more preferably 6.2 or less. Even more preferably it is set to conditions such that the range by any combination to 6.15 or less. For example, in the wort obtained through the wort preparation process, or the non-alcohol beer-taste drink obtained through the wort preparation process and the product preparation process, the ratio of the sum of the monosaccharides and disaccharides to the trisaccharides (Total of monosaccharide and disaccharide w / v% / trisaccharide w / v%) is 3.5 to 10, preferably 4.8 to 8, more preferably 5.8 to 6.4, and even more preferably. Can be set to 6 to 6.2. As a further example, in the wort obtained through the wort preparation step, or the non-alcohol beer-taste beverage obtained through the wort preparation step and the product preparation step, the weight of the monosaccharide and the disaccharide relative to the weight of the trisaccharide Total ratio (sum of monosaccharide and disaccharide w / v% / trisaccharide w / v%) is 2.5-11, preferably 3.5-10, more preferably 4.2-9, Preferably 4.8 to 8, even more preferably 5.3 to 7.2, more preferably 5.8 to 6.4, even more preferably 5.9 to 6.3, even more preferably 6 to 6 .2, even more preferably 6-6.15.
　あるいは、マッシング工程の条件は、麦汁調製工程を経て得られる麦汁、又は麦汁調製工程及び製品調製工程を経て得られるノンアルコールのビールテイスト飲料の糖質含量が、下限が０．１ｇ／１００ｍｌ以上、好ましくは０．１５ｇ／１００ｍｌ以上、より好ましくは０．２ｇ／１００ｍｌ、上限が１．２ｇ／１００ｍｌ以下、好ましくは１．０ｇ／１００ｍｌ以下、より好ましくは０．８ｇ／１００ｍｌ以下、さらに好ましくは０．６ｇ／１００ｍｌ以下、さらにより好ましくは０．５ｇ／１００ｍｌ以下、もっと好ましくは０．４ｇ／１００ｍｌ以下、さらにもっと好ましくは０．３５ｇ／１００ｍｌ以下、さらにより好ましくは０．３０ｇ／１００ｍｌ以下とするいずれの組合わせによる範囲となるような条件に設定してよい。例えば、マッシング工程の条件は、麦汁調製工程を経て得られる麦汁、又は麦汁調製工程及び製品調製工程を経て得られるノンアルコールのビールテイスト飲料の糖質含量が０．１～２．０ｇ／１００ｍｌ、好ましくは０．１～１．０ｇ／１００ｍｌ、より好ましくは０．１～０．５ｇ／１００ｍｌとなるような条件に設定することができる。更なる例として、マッシング工程の条件は、麦汁調製工程を経て得られる麦汁、又は麦汁調製工程及び製品調製工程を経て得られるノンアルコールのビールテイスト飲料の糖質含量が０．１～１．２ｇ／１００ｍｌ、好ましくは０．１～１．０ｇ／１００ｍｌ、より好ましくは０．１～０．８ｇ／１００ｍｌ、さらに好ましくは０．１～０．６ｇ／１００ｍｌ、さらにより好ましくは０．１～０．５ｇ／１００ｍｌ、もっと好ましくは０．１～０．４ｇ／１００ｍｌ、さらにもっと好ましくは０．１～０．３５ｇ／１００ｍｌ、さらにより好ましくは０．１５～０．３５ｇ／１００ｍｌ、よりさらに好ましくは０．２～０．３ｇ／１００ｍｌとなるような条件に設定することができる。 Alternatively, the mashing process condition is that the wort obtained through the wort preparation process, or the sugar content of the non-alcohol beer-taste beverage obtained through the wort preparation process and the product preparation process has a lower limit of 0.1 g / 100 ml or more, preferably 0.15 g / 100 ml or more, more preferably 0.2 g / 100 ml, the upper limit is 1.2 g / 100 ml or less, preferably 1.0 g / 100 ml or less, more preferably 0.8 g / 100 ml or less, Preferably 0.6 g / 100 ml or less, even more preferably 0.5 g / 100 ml or less, more preferably 0.4 g / 100 ml or less, even more preferably 0.35 g / 100 ml or less, and even more preferably 0.30 g / 100 ml. You may set it as the conditions which become the range by any combination made below. For example, the condition of the mashing process is that the sugar content of the wort obtained through the wort preparation process, or the non-alcohol beer-taste beverage obtained through the wort preparation process and the product preparation process is 0.1 to 2.0 g. / 100 ml, preferably 0.1 to 1.0 g / 100 ml, more preferably 0.1 to 0.5 g / 100 ml. As a further example, the mashing process conditions include a wort obtained through a wort preparation process, or a sugar content of a non-alcohol beer-taste beverage obtained through a wort preparation process and a product preparation process of 0.1 to 1.2 g / 100 ml, preferably 0.1 to 1.0 g / 100 ml, more preferably 0.1 to 0.8 g / 100 ml, still more preferably 0.1 to 0.6 g / 100 ml, still more preferably 0.00. 1-0.5 g / 100 ml, more preferably 0.1-0.4 g / 100 ml, even more preferably 0.1-0.35 g / 100 ml, even more preferably 0.15-0.35 g / 100 ml, more More preferably, the conditions can be set to 0.2 to 0.3 g / 100 ml.
　マッシング工程の温度は、商品の香味設計に応じて、適切なマッシングパターンを選択することができる。マッシング工程においては、麦芽に由来する内在性の酵素のみを用いてもよいが、糖化効率を高めたり、目的とする糖質組成を得るために、糖化酵素を別途加えてもよい。 The temperature of the mashing process can select an appropriate mashing pattern according to the flavor design of the product. In the mashing step, only an endogenous enzyme derived from malt may be used, but a saccharifying enzyme may be added separately in order to increase the saccharification efficiency or obtain a target carbohydrate composition.
　マッシング工程においては、更に、副原料を加えることもできる。副原料としては、ビールの製造において一般的に用いられるものであればよいが、例えばコーンスターチ、コーングリッツ、米等が挙げられる。 In the mashing process, additional raw materials can also be added. As an auxiliary material, what is generally used in manufacture of beer should just be mentioned, For example, corn starch, corn grits, rice, etc. are mentioned.
　本明細書でいう麦汁濾過工程とは、マッシング工程後のマッシュを濾過する工程をいう。 As used herein, the wort filtration step refers to a step of filtering the mash after the mashing step.
　本明細書でいう麦汁煮沸工程とは、麦汁濾過工程により得られる濾液にホップを添加して煮沸する工程をいう。ホップを加えるタイミングとしては、煮沸開始前、煮沸開始と同時、又は煮沸開始直後が好ましい。ホップは、一度に全量を加えてもよいし、数回に分けて加えてもよい。 As used herein, the wort boiling step refers to a step of adding hops to the filtrate obtained by the wort filtration step and boiling. The timing of adding hops is preferably before the start of boiling, simultaneously with the start of boiling, or immediately after the start of boiling. The total amount of hops may be added at once, or may be added in several times.
　また、麦汁煮沸工程においては、ホップ以外の成分を加えることができる。そのような成分としては、ビールの製造において一般的に用いられている成分であり、例えば着色料、香料等が挙げられる。 In addition, in the wort boiling process, components other than hops can be added. Such a component is a component generally used in the production of beer, and examples thereof include coloring agents and fragrances.
　上記の麦汁煮沸工程を経ることによって麦汁を調製することができる。当該麦汁は、エキス分、単糖類、二糖類、及び三糖類を含む。当該麦汁のエキス分の総量は、下限を０．１重量％以上、好ましくは０．１５重量％以上、より好ましくは０．２重量％以上、上限を１．２重量％以下、好ましくは１重量％以下、より好ましくは０．８重量％以下、さらに好ましくは０．６重量％以下、さらにより好ましくは０．５重量％以下、もっと好ましくは０．４重量%以下、さらにもっと好ましくは０．３５重量%以下、さらにより好ましくは０．３重量％以下とするいずれの組合わせによる範囲としてよい。例えば、当該麦汁のエキス分の総量は、例えば０．１～０．５重量％、好ましくは０．１～０．２５重量％、より好ましくは０．１～０．１２５重量％とすることができる。更なる例として、当該麦汁のエキス分の総量は、０．１～１．２重量％、好ましくは０．１～１重量％、より好ましくは０．１～０．８重量％、さらに好ましくは０．１～０．６重量％、さらにより好ましくは０．１～０．５重量％、もっと好ましくは０．１～０．４重量%、さらにもっと好ましくは０．１～０．３５重量%、さらにより好ましくは０．１５～０．３５重量％、よりさらに好ましくは０．２～０．３重量%とすることができる。 The wort can be prepared through the wort boiling process described above. The wort contains an extract, a monosaccharide, a disaccharide, and a trisaccharide. The total amount of the extract of the wort has a lower limit of 0.1% by weight or more, preferably 0.15% by weight or more, more preferably 0.2% by weight or more, and an upper limit of 1.2% by weight or less, preferably 1 % By weight or less, more preferably 0.8% by weight or less, more preferably 0.6% by weight or less, still more preferably 0.5% by weight or less, more preferably 0.4% by weight or less, and even more preferably 0%. The range may be any combination of 35 wt% or less, and even more preferably 0.3 wt% or less. For example, the total amount of the wort extract is, for example, 0.1 to 0.5% by weight, preferably 0.1 to 0.25% by weight, more preferably 0.1 to 0.125% by weight. Can do. As a further example, the total amount of the wort extract is 0.1 to 1.2% by weight, preferably 0.1 to 1% by weight, more preferably 0.1 to 0.8% by weight, even more preferably. Is 0.1 to 0.6 wt%, even more preferably 0.1 to 0.5 wt%, more preferably 0.1 to 0.4 wt%, and even more preferably 0.1 to 0.35 wt% %, Even more preferably 0.15 to 0.35% by weight, even more preferably 0.2 to 0.3% by weight.
　そして、当該麦汁の、三糖類の重量に対する単糖類及び二糖類の重量の合計の比（単糖類及び二糖類のｗ／ｖ％の合計／三糖類のｗ／ｖ％）は、下限を２．５以上、好ましくは３．５以上、より好ましくは４．２以上、さらに好ましくは４．８以上、さらにより好ましくは５．３以上、もっと好ましくは５．８以上、さらにもっと好ましくは５．９以上、よりさらに好ましくは６以上、上限を１１以下、好ましくは１０以下、より好ましくは９以下、さらに好ましくは８以下、さらにより好ましくは７．２以下、もっと好ましくは６．４以下、さらにもっと好ましくは６．３以下、よりさらに好ましくは６．２以下、よりさらにもっと好ましくは６．１５以下とするいずれの組合わせによる範囲としてよい。例えば、当該麦汁の、三糖類の重量に対する単糖類及び二糖類の重量の合計の比（単糖類及び二糖類のｗ／ｖ％の合計／三糖類のｗ／ｖ％）は、３．５～１０、好ましくは４．８～８、より好ましくは５．８～６．４、さらに好ましくは６～６．２とすることができる。 The ratio of the total weight of monosaccharides and disaccharides relative to the weight of trisaccharides in the wort (the total of w / v% of monosaccharides and disaccharides / w / v% of trisaccharides) has a lower limit of 2 .5 or more, preferably 3.5 or more, more preferably 4.2 or more, even more preferably 4.8 or more, even more preferably 5.3 or more, more preferably 5.8 or more, and even more preferably 5. 9 or more, more preferably 6 or more, and the upper limit is 11 or less, preferably 10 or less, more preferably 9 or less, more preferably 8 or less, even more preferably 7.2 or less, more preferably 6.4 or less, The range may be any combination of more preferably 6.3 or less, even more preferably 6.2 or less, and even more preferably 6.15 or less. For example, the ratio of the total weight of monosaccharides and disaccharides to the weight of trisaccharides in the wort (the sum of w / v% of monosaccharides and disaccharides / w / v% of trisaccharides) is 3.5. To 10, preferably 4.8 to 8, more preferably 5.8 to 6.4, and even more preferably 6 to 6.2.
　更なる例として、当該麦汁の、三糖類の重量に対する単糖類及び二糖類の重量の合計の比（単糖類及び二糖類のｗ／ｖ％の合計／三糖類のｗ／ｖ％）は、２．５～１１、好ましくは３．５～１０、より好ましくは４．２～９、さらに好ましくは４．８～８、さらにより好ましくは５．３～７．２、もっと好ましくは５．８～６．４、さらにもっと好ましくは５．９～６．３、よりさらに好ましくは６～６．２、よりさらにもっと好ましくは６～６．１５とすることができる。 As a further example, the ratio of the total weight of monosaccharides and disaccharides to the weight of trisaccharides in the wort (sum of w / v% of monosaccharides and disaccharides / w / v% of trisaccharides) is: 2.5-11, preferably 3.5-10, more preferably 4.2-9, even more preferably 4.8-8, even more preferably 5.3-7.2, more preferably 5.8 To 6.4, even more preferably 5.9 to 6.3, even more preferably 6 to 6.2, and even more preferably 6 to 6.15.
　また、本発明の麦汁は、麦由来エキス分を、下限が０．１重量％以上、好ましくは０．１５重量％以上、より好ましくは０．２重量％以上、上限を１．２重量％以下、好ましくは１重量％以下、より好ましくは０．８重量％以下、さらに好ましくは０．６重量％以下、さらにより好ましくは０．５重量％以下、もっと好ましくは０．４重量%以下、さらにもっと好ましくは０．３５重量%以下、さらにより好ましくは０．３重量％以下とするいずれの組合わせによる範囲で含有してよい。例えば、本発明の麦汁は、麦由来エキス分を０．１～０．５重量％、好ましくは０．１～０．２５重量％、より好ましくは０．１～０．１２５重量％含有することができる。更なる例として、本発明の麦汁は、麦由来エキス分を０．１～１．２重量％、好ましくは０．１～１重量％、より好ましくは０．１～０．８重量％、さらに好ましくは０．１～０．６重量％、さらにより好ましくは０．１～０．５重量％、もっと好ましくは０．１～０．４重量%、さらにもっと好ましくは０．１～０．３５重量%、さらにより好ましくは０．１５～０．３５重量％、よりさらに好ましくは０．２～０．３重量%含有することができる。 In addition, the wort of the present invention has a wheat extract derived from a lower limit of 0.1% by weight or more, preferably 0.15% by weight or more, more preferably 0.2% by weight or more, and an upper limit of 1.2% by weight. Or less, preferably 1% by weight or less, more preferably 0.8% by weight or less, further preferably 0.6% by weight or less, even more preferably 0.5% by weight or less, more preferably 0.4% by weight or less, Even more preferably, it may be contained in a range of any combination of 0.35% by weight or less, even more preferably 0.3% by weight or less. For example, the wort of the present invention contains 0.1 to 0.5% by weight, preferably 0.1 to 0.25% by weight, more preferably 0.1 to 0.125% by weight, of the wheat-derived extract. be able to. As a further example, the wort of the present invention has a wheat-derived extract content of 0.1 to 1.2% by weight, preferably 0.1 to 1% by weight, more preferably 0.1 to 0.8% by weight, More preferably, it is 0.1-0.6% by weight, even more preferably 0.1-0.5% by weight, more preferably 0.1-0.4% by weight, and still more preferably 0.1-0. It can be contained in an amount of 35% by weight, still more preferably 0.15 to 0.35% by weight, and still more preferably 0.2 to 0.3% by weight.
　本発明の麦汁は、次の製品調製工程に用いるまで保存することができる。保存は、貯蔵タンクやコンテナ等で常温（２５℃）以下で行うことができるが、好ましくは冷却して保存する。冷却温度は、例えば２０℃以下、好ましくは１５℃以下、より好ましくは１０℃で行うことができる。 The wort of the present invention can be stored until used in the next product preparation process. The storage can be performed at room temperature (25 ° C.) or less in a storage tank, container, or the like, but is preferably stored after cooling. The cooling temperature can be, for example, 20 ° C. or lower, preferably 15 ° C. or lower, more preferably 10 ° C.
　本明細書でいう製品調製工程とは、麦汁煮沸工程を経て得られる麦汁を用いてノンアルコールのビールテイスト飲料を調製する工程をいう。前記麦汁に調味成分や炭酸ガスを投入することができる。調味成分を投与することによって、ノンアルコールのビールテイスト飲料の味を任意に調節することができる。調味成分としては、酸味料、香料、甘味料等が挙げられる。また、必要に応じてビタミンＣ等の保存剤を投与してもよい。その後、必要に応じ、麦汁を静置し、更に濾過することにより、ノンアルコールのビールテイスト飲料を得ることができる。 As used herein, the product preparation step refers to a step of preparing a non-alcohol beer-taste beverage using wort obtained through a wort boiling step. Seasoning ingredients and carbon dioxide can be added to the wort. By administering the seasoning component, the taste of the non-alcohol beer-taste beverage can be arbitrarily adjusted. Examples of the seasoning ingredients include acidulants, fragrances, and sweeteners. Moreover, you may administer preservatives, such as vitamin C, as needed. Then, if necessary, the non-alcohol beer-taste beverage can be obtained by allowing the wort to stand and filtering.
　上記したノンアルコールのビールテイスト飲料の製造方法は、本発明のノンアルコールのビールテイスト飲料の製造に好ましく適用することができる。 The above-described method for producing a non-alcohol beer-taste beverage can be preferably applied to the production of the non-alcohol beer-taste beverage of the present invention.
　＜その他の成分＞
　本発明においては、本発明の効果を妨げない限り、食品添加物として認められている成分を用いてもよい。例えば、甘味料、各種酸味料、香料、酵母エキス、カラメル色素等の着色料、大豆サポニンやキラヤサポニン等の植物抽出サポニン系物質、コーン、大豆、そら豆等の植物タンパク質及びペプチド含有物、ウシ血清アルブミン等のタンパク質系物質、食物繊維やアミノ酸等の調味料、アスコルビン酸等の酸化防止剤等が挙げられる。 <Other ingredients>
In the present invention, components recognized as food additives may be used as long as the effects of the present invention are not hindered. For example, sweeteners, various acidulants, flavors, colorants such as yeast extract and caramel pigment, plant extracted saponin substances such as soybean saponin and quilla saponin, plant proteins and peptides containing corn, soybean, broad bean, and bovine serum Examples include protein substances such as albumin, seasonings such as dietary fiber and amino acids, and antioxidants such as ascorbic acid.
　＜容器詰飲料＞
　本発明のノンアルコールのビールテイスト飲料は、容器詰めとすることができる。いずれの形態・材質の容器を用いてもよく、例えば、ビン、缶、樽、又はペットボトル等の容器に充填・密閉することができる。 <Contained beverage>
The non-alcohol beer-taste beverage of the present invention can be packaged. Containers of any form / material may be used. For example, containers such as bottles, cans, barrels, or plastic bottles can be filled and sealed.
　実施例において本発明をより具体的に説明するが、本発明の範囲は当該実施例によって限定されるものではない。 EXAMPLES The present invention will be described in more detail with reference to examples, but the scope of the present invention is not limited by the examples.
　＜ノンアルコールのビールテイスト飲料の製造＞
　単糖類、二糖類、及び三糖類の糖質組成が所望の範囲にある、本発明の麦汁（実施例１～３）及びノンアルコールのビールテイスト飲料（実施例４～６）、及び単糖類、二糖類、並びに三糖類の糖質組成が所望の範囲外にある、麦汁（比較例１～３）及びノンアルコールのビールテイスト飲料（比較例４～６）を、次のようにして製造した。 <Manufacture of non-alcoholic beer-taste beverages>
Wort of the present invention (Examples 1 to 3) and non-alcohol beer-taste beverages (Examples 4 to 6), and monosaccharides in which the sugar composition of monosaccharides, disaccharides, and trisaccharides is in the desired range A wort (Comparative Examples 1 to 3) and a non-alcohol beer-taste beverage (Comparative Examples 4 to 6), in which the carbohydrate composition of disaccharides and trisaccharides is outside the desired range, are produced as follows. did.
　実施例１～３、及び比較例１～３については、麦芽２０ｋｇを適当な粒度に粉砕し、これを仕込槽に入れた後、１２０Ｌの温水を加えて、約５０℃のマッシュを作った。５０℃で３０分保持後、徐々に昇温して６５～７２℃で６０分間、糖化を行った。糖化が完了したマッシュを７７℃まで昇温後、麦汁濾過槽に移し、濾過を行い、濾液を得た。 For Examples 1 to 3 and Comparative Examples 1 to 3, 20 kg of malt was pulverized to an appropriate particle size, put in a charging tank, and then 120 L of warm water was added to make a mash of about 50 ° C. After holding at 50 ° C. for 30 minutes, the temperature was gradually raised and saccharification was carried out at 65 to 72 ° C. for 60 minutes. The mash after completion of saccharification was heated to 77 ° C., then transferred to a wort filtration tank, and filtered to obtain a filtrate.
　得られた濾液の一部をとり、温水を加えた。この際、濾液と温水の混合割合は、後述する煮沸完了時のエキス分の総量が１．０重量％となるように調整した。 A portion of the obtained filtrate was taken and warm water was added. At this time, the mixing ratio of the filtrate and warm water was adjusted so that the total amount of the extract at the completion of the boiling, which will be described later, was 1.0% by weight.
　製造スケールを100Ｌとし、ホップを添加し、１００℃で８０分間煮沸した。煮沸後の液からオリを分離し、約２℃に冷却後、糖濃度を測定し、エキス分の総量が０．３重量％となるよう、蒸留水で希釈した。 The production scale was 100 L, hops were added, and the mixture was boiled at 100 ° C. for 80 minutes. Ori was separated from the boiled liquid, cooled to about 2 ° C., the sugar concentration was measured, and diluted with distilled water so that the total amount of the extract was 0.3% by weight.
　エキス分の総量が０．３重量％を超える麦汁を作成する場合には、上記で作成したエキス分の総量が０．３重量％の液に、グルコース、マルトース（麦芽糖）及びマルトトリオースを添加することによって、エキス分の総量を調製した（実施例２及び実施例３、比較例１及び比較例３）。一方、エキス分の総量が０．３重量％を下回る麦芽を作成する場合には、上記で作成したエキス分の総量が０．３重量％の液を蒸留水で希釈することによって、エキス分の総量を調製した（実施例１、比較例２）。 When making wort with a total amount of extract exceeding 0.3% by weight, glucose, maltose (maltose) and maltotriose are added to the liquid with the total amount of extract prepared above of 0.3% by weight. The total amount of the extract was prepared by adding (Example 2 and Example 3, Comparative Example 1 and Comparative Example 3). On the other hand, when creating a malt with a total amount of the extract of less than 0.3% by weight, diluting the liquid having the total amount of the extract prepared above of 0.3% by weight with distilled water, A total amount was prepared (Example 1, Comparative Example 2).
　以上のようにして、単糖類、二糖類、及び三糖類の糖質組成が所望の範囲にある、本発明の麦汁（実施例１～３）と、単糖類、二糖類、及び三糖類の糖質組成が所望の範囲外にある、麦汁（比較例１～３）を作製した。 As described above, the wort (Examples 1 to 3) of the present invention in which the sugar composition of monosaccharides, disaccharides, and trisaccharides is in the desired range, and the monosaccharides, disaccharides, and trisaccharides. Wort (Comparative Examples 1 to 3) having a sugar composition outside the desired range was prepared.
　これら麦汁に、酸化防止剤、香料、酸味料（ｐＨが４未満となる量を添加）を各々適量加えて、約２４時間貯蔵した。その間、炭酸ガスを適量添加した。その後、濾過・殺菌（６５℃以上で１０分間加熱）の工程を経て、本発明のノンアルコールのビールテイスト飲料（実施例４～６）と、ノンアルコールのビールテイスト飲料（比較例４～６）とを得た。 These worts were each added with an appropriate amount of an antioxidant, a fragrance, and an acidulant (added in an amount such that the pH is less than 4) and stored for about 24 hours. Meanwhile, an appropriate amount of carbon dioxide gas was added. Thereafter, after the steps of filtration and sterilization (heating at 65 ° C. or higher for 10 minutes), the non-alcohol beer-taste beverage of the present invention (Examples 4 to 6) and the non-alcohol beer-taste beverage (Comparative Examples 4 to 6) And got.
　なお、糖濃度（重量/容量％）は、公知の液体クロマトグラフィー法にて測定した（Analytica-EBC（2010.8）　8.7）。 The sugar concentration (weight / volume%) was measured by a known liquid chromatography method (Analytica-EBC (2010.8) 8.7).
　＜香味の評価＞
　上記のように製造した麦汁及びノンアルコールのビールテイスト飲料の香味を、評点法による官能試験によって評価した。良く訓練された官能評価者５名が、「キレ」及び「ボディ感」の有無について、４点満点で評価した。「感じる」＝４点、「やや感じる」＝３点、「わずかに感じる」＝２点、「感じない」＝１点として、評価点の平均点を算出し、平均点に応じて３段階の評価を設けた。
　　　平均値１．０以上～２．０未満　:　×
　　　平均値２．０以上～３．０未満　:　△
　　　平均値３．０以上～４．０以下　:　○
　＜エキス分の評価＞
　実施例においては、「BCOJビール分析法（2004.11.1　改訂版）　7.2　エキス」に従って計測した。 <Evaluation of flavor>
The flavors of the wort and non-alcohol beer-taste beverages produced as described above were evaluated by a sensory test using a scoring method. Five well-trained sensory evaluators evaluated the presence or absence of “crisp” and “body feeling” on a 4-point scale. The average score of the evaluation points is calculated as “feel” = 4 points, “slightly feel” = 3 points, “slightly feel” = 2 points, and “do not feel” = 1 point. Evaluation was provided.
Average value 1.0 to less than 2.0: ×
Average value 2.0 to less than 3.0: △
Average value of 3.0 to 4.0: ○
<Evaluation of extract>
In the examples, measurement was performed according to “BCOJ beer analysis method (revised version of Nov. 1, 2004) 7.2 extract”.
　＜カロリーの評価＞
　カロリーは、健康増進法に関連して公表されている「栄養表示基準における栄養成分等の分析方法等について」に従って算出した。 <Evaluation of calories>
The calories were calculated according to “Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards” published in connection with the Health Promotion Law.
　＜糖質の評価＞
　糖質の測定は、栄養表示基準（平成１５年厚生労働省告示第１７６号）による計算式を用いた。 <Evaluation of carbohydrates>
For the measurement of sugar, a calculation formula based on nutrition labeling standards (2003, Ministry of Health, Labor and Welfare Notification No. 176) was used.
　＜品質評価＞
　実施例１～３及び比較例１～３の麦汁の香味についての評価結果を、以下の表１に示す。 <Quality evaluation>
The evaluation results of the wort flavors of Examples 1 to 3 and Comparative Examples 1 to 3 are shown in Table 1 below.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　表１から明らかなように、実施例１～３の麦汁ではキレを感じた。この中で比較すると、エキス分の総量が低い実施例１では、若干ボディ感が少ない印象であったが、製品として問題のない程度である。 As is clear from Table 1, the worts of Examples 1 to 3 felt crisp. In comparison, in Example 1 where the total amount of the extract is low, the body feeling was slightly less, but there is no problem as a product.
　比較例１の麦汁については、キレが感じられず、好ましくなかった。比較例２の麦汁は、キレは感じられるものの、ボディ感が感じられず、好ましくなかった。また、比較例３の麦汁は、キレが感じられず、好ましくなかった。 The wort of Comparative Example 1 was not preferable because it did not feel sharp. The wort of Comparative Example 2 was not preferable because it felt sharp but did not feel the body. Further, the wort of Comparative Example 3 was not preferred because it did not feel sharp.
　次に、実施例４～６及び比較例４～６のノンアルコールのビールテイスト飲料の香味についての評価結果を、以下の表２に示す。 Next, the evaluation results on the flavors of the non-alcohol beer-taste beverages of Examples 4 to 6 and Comparative Examples 4 to 6 are shown in Table 2 below.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　表２から明らかなように、実施例４～６のノンアルコールのビールテイスト飲料ではキレを感じた。比較例４のノンアルコールのビールテイスト飲料については、キレが感じられず、好ましくなかった。比較例５のノンアルコールのビールテイスト飲料は、キレは感じられるものの、ボディ感が感じられず、好ましくなかった。また、比較例６のノンアルコールのビールテイスト飲料は、キレが感じられず、好ましくなかった。 As is clear from Table 2, the non-alcohol beer-taste beverages of Examples 4 to 6 felt crisp. The non-alcohol beer-taste beverage of Comparative Example 4 was not preferred because it did not feel sharp. The non-alcohol beer-taste beverage of Comparative Example 5 was not preferable because it felt sharp but did not feel the body. In addition, the non-alcohol beer-taste beverage of Comparative Example 6 was not preferable because it did not feel sharp.

Claims (20)

  1. 　エキス分の総量が０．１～０．５重量％であり、三糖類の重量に対する単糖類及び二糖類の重量の合計の比（単糖類及び二糖類のｗ／ｖ％の合計／三糖類のｗ／ｖ％）が２．５～１１である、ノンアルコールのビールテイスト飲料。 The total amount of the extract is 0.1 to 0.5% by weight, and the ratio of the weight of the monosaccharide and the disaccharide to the weight of the trisaccharide (the sum of w / v% of the monosaccharide and the disaccharide / the trisaccharide A non-alcohol beer-taste beverage having a w / v%) of 2.5 to 11.
  2. 　三糖類の重量に対する単糖類及び二糖類の重量の合計の比が４．８～８である、請求項１に記載のノンアルコールのビールテイスト飲料。 The non-alcohol beer-taste beverage according to claim 1, wherein the ratio of the total weight of the monosaccharide and the disaccharide to the weight of the trisaccharide is 4.8 to 8.
  3. 　三糖類の重量に対する単糖類及び二糖類の重量の合計の比が６～６．２である、請求項１に記載のノンアルコールのビールテイスト飲料。 The non-alcohol beer-taste beverage according to claim 1, wherein the ratio of the total weight of monosaccharides and disaccharides to the weight of trisaccharides is 6 to 6.2.
  4. 　前記エキス分の総量が０．１～０．３５重量％である、請求項１～３のいずれか１項に記載のノンアルコールのビールテイスト飲料。 The non-alcohol beer-taste beverage according to any one of claims 1 to 3, wherein the total amount of the extract is 0.1 to 0.35% by weight.
  5. 　カロリーが０．４～２ｋｃａｌ／１００ｍｌである、請求項１～４のいずれか１項に記載のノンアルコールのビールテイスト飲料。 The non-alcohol beer-taste beverage according to any one of claims 1 to 4, wherein the calorie is 0.4 to 2 kcal / 100 ml.
  6. 　カロリーが０．４～１．４ｋｃａｌ／１００ｍｌである、請求項５に記載のノンアルコールのビールテイスト飲料。 6. The non-alcohol beer-taste beverage according to claim 5, wherein the calorie is 0.4 to 1.4 kcal / 100 ml.
  7. 　糖質の含量が０．１～０．５ｇ／１００ｍｌである、請求項１～６のいずれか１項に記載のノンアルコールのビールテイスト飲料。 The non-alcohol beer-taste beverage according to any one of claims 1 to 6, wherein the sugar content is 0.1 to 0.5 g / 100 ml.
  8. 　糖質の含量が０．１～０．３５ｇ／１００ｍｌである、請求項７に記載のノンアルコールのビールテイスト飲料。 The non-alcohol beer-taste beverage according to claim 7, wherein the sugar content is 0.1 to 0.35 g / 100 ml.
  9. 　前記エキス分に、麦由来のエキス分が含まれる、請求項１～８のいずれか１項に記載のノンアルコールのビールテイスト飲料。 The non-alcohol beer-taste beverage according to any one of claims 1 to 8, wherein the extract contains an extract derived from wheat.
  10. 　非発酵である、請求項１～９のいずれか１項に記載のノンアルコールのビールテイスト飲料。 The non-alcohol beer-taste beverage according to any one of claims 1 to 9, which is non-fermented.
  11. 　エキス分の総量が０．１～０．５重量％であり、三糖類の重量に対する単糖類及び二糖類の重量の合計の比（単糖類及び二糖類のｗ／ｖ％の合計／三糖類のｗ／ｖ％）が２．５～１１である、麦汁。 The total amount of the extract is 0.1 to 0.5% by weight, and the ratio of the weight of the monosaccharide and the disaccharide to the weight of the trisaccharide (the sum of w / v% of the monosaccharide and the disaccharide / the trisaccharide wort having a w / v%) of 2.5-11.
  12. 　三糖類の重量に対する単糖類及び二糖類の重量の合計の比が４．８～８である、請求項１１に記載の麦汁。 The wort according to claim 11, wherein the ratio of the total weight of monosaccharide and disaccharide to the weight of trisaccharide is 4.8-8.
  13. 　三糖類の重量に対する単糖類及び二糖類の重量の合計の比が６～６．２である、請求項１１に記載の麦汁。 The wort according to claim 11, wherein the ratio of the total weight of monosaccharide and disaccharide to the weight of trisaccharide is 6 to 6.2.
  14. 　前記エキス分の総量が０．１～０．３５重量％である、請求項１１～１３のいずれか１項に記載の麦汁。 The wort according to any one of claims 11 to 13, wherein the total amount of the extract is 0.1 to 0.35% by weight.
  15. 　エキス分の総量が０．１～０．５重量％であり、三糖類の重量に対する単糖類及び二糖類の重量の合計の比（単糖類及び二糖類のｗ／ｖ％の合計／三糖類のｗ／ｖ％）が２．５～１１である麦汁に、調味成分及び炭酸ガスを加える工程を含む、ノンアルコールのビールテイスト飲料の製造方法。 The total amount of the extract is 0.1 to 0.5% by weight, and the ratio of the weight of the monosaccharide and the disaccharide to the weight of the trisaccharide (the sum of w / v% of the monosaccharide and the disaccharide / the trisaccharide A method for producing a non-alcohol beer-taste beverage, comprising a step of adding a seasoning component and carbon dioxide to wort having a w / v% of 2.5 to 11.
  16. 　三糖類の重量に対する単糖類及び二糖類の重量の合計の比が４．８～８である、請求項１５に記載の製造方法。 The production method according to claim 15, wherein the ratio of the total weight of the monosaccharide and the disaccharide to the weight of the trisaccharide is 4.8 to 8.
  17. 　三糖類の重量に対する単糖類及び二糖類の重量の合計の比が６～６．２である、請求項１５に記載の製造方法。 The production method according to claim 15, wherein the ratio of the total weight of monosaccharide and disaccharide to the weight of trisaccharide is 6 to 6.2.
  18. 　色麦芽を麦芽の総量の２０～８０重量％で使用する、請求項１５～１７のいずれか１項に記載のノンアルコールのビールテイスト飲料の製造方法。 The method for producing a non-alcohol beer-taste beverage according to any one of claims 15 to 17, wherein the colored malt is used in an amount of 20 to 80% by weight of the total amount of the malt.
  19. 　前記ビールテイスト飲料が、非発酵である、請求項１５～１８のいずれか１項に記載の製造方法。 The production method according to any one of claims 15 to 18, wherein the beer-taste beverage is non-fermented.
  20. 　請求項１～１０のいずれか１項に記載のノンアルコールのビールテイスト飲料を製造するための、請求項１５～１９のいずれか１項に記載の製造方法。 The production method according to any one of claims 15 to 19, for producing the non-alcohol beer-taste beverage according to any one of claims 1 to 10.
PCT/JP2012/072316 2011-11-22 2012-09-03 Non-alcoholic beer having high proportion of monosaccharides and disaccharides WO2013077056A1 (en)

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SG11201402440QA SG11201402440QA (en) 2011-11-22 2012-09-03 Non-alcohol, beer-taste beverage having high ratio ofmonosaccharides and disaccharides
MX2014006165A MX2014006165A (en) 2011-11-22 2012-09-03 Non-alcoholic beer having high proportion of monosaccharides and disaccharides.
US14/359,420 US20140322427A1 (en) 2011-11-22 2012-09-03 Non-alcohol, beer-taste beverage having high ratio of monosaccharides and disaccharides
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